Cream Of Jalapeno Soup-ci |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A rich, tasty cream soup....with a kick, of course! Great as a side dish for fajitas or other meaty Mexican dishe for dinner or by itself with some tortillas for lunch. Ingredients:
1 stick butter |
1 large or 2 medium onions, chopped |
2 bell peppers, chopped |
about 6 jalapeños, chopped and seeded, or mostly seeded, depending on desired heat |
1/2 cup flour |
6 cups chicken or vegetable stock |
4 cups heavy cream or half and half |
4 cups shredded colby/monterey jack cheese |
salt and pepper |
Directions:
1. In large soup pan or dutch oven, melt butter and add onions and both kinds of peppers and cook until just tender.(about 10 minutes)
2. Add flour and cook, stirring constantly about 2 minutes until thick and bubbly.
3. Slowly add stock, stirring constantly to ensure there are no lumps.
4. Increase heat and bring to a boil.
5. Reduce heat and simmer about 10 more minutes.
6. Add cream and salt and pepper and mix to combine, then, add cheeses and stir until just melted and warmed through.
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