Best Jalapeno Soup Recipes

JALAPENO SOUP

Steps:

• Place broth, celery, onion and garlic salt in a large saucepan over high heat, and cook until mixture thickens, 10 minutes.
• Remove from heat, stir in cheese, and puree in a food processor or with an immersion blender until smooth. Return to pot.
• Stir in jalapenos and heat through. Serve.

BLACK BEAN SOUP WITH CUMIN AND JALAPEñO

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon jalapeño. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired.
• Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separately.

CREAM OF JALAPENO SOUP

Steps:

• Melt 3 tablespoons butter in heavy pan over low heat. Add flour and stir 3 minutes. Mix in stock and cream.
• Increase heat and bring to a boil stirring constantly. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.
• Meanwhile, melt 2 tablespoons butter in a heavy skillet over low heat. Add onion, carrot and green pepper. Cook until soft, stirring occasionally, about 8 minutes. Mix in jalapenos.
• Add both cheeses to cream mixture and stir until melted. Mix in vegetables. Season with salt to taste and serve.

JALAPENO SWEET POTATO SOUP

Steps:

• In a large stock pot, saute bacon and onion in butter until just tender.
• Add garlic and cook about 2 more minutes.
• Add sweet potatoes, chicken broth, pickled jalapeños, jalapeño juice and comino.
• Cover and cook until potatoes are tender (approx. 20 to 30 minutes).
• When done, add soda, cilantro and milk.
• Coarsely mash potatoes with a potato masher.
• Stir well and re-adjust salt and pepper.
• Simmer for 15 minutes, stirring frequently.
• NOTE: You may garnish with sour cream and 3 or 4 fresh jalapeños, cut in thin lengthwise strips.

TACO SOUP WITH JALAPEñO-CHEDDAR CORNBREAD MUFFINS

Steps:

• For the Jalapeño-Cheddar Cornbread Muffins: Preheat the oven to 425 degrees F and generously spray 9 cups of a 12-cup muffin tin with nonstick cooking spray.
• Whisk together the cornmeal, flour, baking powder, baking soda and 1/2 teaspoon salt in a medium bowl. Whisk together the buttermilk, egg, melted butter and dark brown sugar in a large bowl. Fold the cornmeal mixture, jalapeños and Cheddar into the buttermilk mixture until just combined (it's OK if there are some small lumps).
• Divide the batter evenly among the 9 greased muffin cups. Bake until golden brown and a toothpick inserted into the center comes out clean, 10 to 12 minutes. Let the muffins cool in the pan for 5 minutes. Then run an offset spatula around the edges of each muffin and invert onto a wire rack to cool completely, about 30 minutes.
• For the taco soup: While the muffins bake, make the taco soup. Heat the oil in a large Dutch oven or large pot over medium-high heat. Add the ground beef and chorizo and cook, breaking up the meat with a wooden spoon, until browned and crumbly, about 6 minutes. Add the onion, bell pepper, a pinch of salt and several grinds of black pepper. Cook, stirring occasionally, until softened, about 6 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds. Add the chili powder, tomato paste, cumin, paprika, cayenne pepper and 1/2 teaspoon salt. Cook, stirring frequently, until coated and fragrant, about 1 minute.
• Stir in the beef broth, fire-roasted tomatoes, black beans and green chiles, and bring to a boil over high heat. Reduce the heat to medium-low, then simmer, partially covered, until the meat and beans are very tender and the sauce thickens slightly, 35 to 45 minutes. Taste and adjust the seasoning with salt and pepper.
• Ladle into bowls and top with diced avocado, sour cream and fresh cilantro. Serve with lime wedges and the Jalapeño-Cheddar Cornbread Muffins.

SWEET POTATO PEAR JALAPENO SOUP

Steps:

• 2 tablespoons olive oil 1 large Bermuda onion, chopped 1/4 teaspoon cumin 3/4 teaspoon curry 2 pounds sweet potatoes, cubed 6 cups chicken stock 1 teaspoon salt 1/2 teaspoon pepper 2 tablespoons butter 2 Anjou pears, sliced 1 tablespoon fresh jalapeno, diced 1 tablespoon brown sugar 3/4 cup half and half.

JALAPENO-POTATO SOUP

Steps:

• Melt margarine in a large pot over medium-high heat. Saute onion in melted margarine until tender, about 5 minutes.
• Stir potatoes with the onion; season with cumin. Pour chicken broth over the potato mixture; bring to a boil, reduce heat to medium-low, place cover on the pot, and cook until the potatoes are tender, 20 to 30 minutes.
• Remove pot from heat. Stir jalapeno peppers and baking soda into the broth. Stream evaporated milk into the broth while stirring.
• Mash potatoes in the pot with a potato masher until coarsely smashed; stir. Season the soup with salt and pepper. Return pot to medium-high heat and bring soup to a simmer; reduce heat to medium-low and cook, stirring frequently, until the soup is warmed through, about 15 minutes.

SPLIT PEA SOUP WITH HAM & JALAPENO

Steps:

• In a 4- or 5-qt. slow cooker, combine all ingredients. Cook, covered, on low until meat is tender, 6-8 hours. Remove meat from bones when cool enough to handle; cut ham into small pieces and return to slow cooker.

JALAPENO POPPER SOUP

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• While bacon is cooking, melt butter in a pot over medium-high heat. Add jalapeno peppers and garlic; cook until soft, 3 to 4 minutes. Add chicken broth, dried cilantro, Cajun seasoning, and onion powder; stir up any browned bits from the bottom of the pot. Bring to a boil. Reduce heat and add chicken. Simmer for 10 to 15 minutes.
• Add cream cheese, most of the Cheddar cheese, and heavy cream; simmer, stirring occasionally, until cheese has dissolved, about 5 minutes. Season with salt and pepper.
• Serve soup with remaining cheese. Crumble bacon on top.

SWEET POTATO JALAPENO SOUP

Steps:

• Scrub sweet potatoes, cut into quarters, place in large stock pot, cover with water and boil until soft.
• When potatoes are soft, drain them and let them cool until you can handle them. Peel off the skin.
• Peel and chop onion. Finely chop bacon and garlic.
• In a large soup pot, melt butter. Add bacon, onion and garlic and saute until onions are translucent.
• Add chicken broth. Cover and bring to a boil.
• Dice half the sweet potatoes and stir into boiling broth.
• Puree the remaining sweet potatoes with the jalapenos, cumin, cilantro and half-and-half. Stir into soup. Add salt, pepper, and sweetener (if needed). Stir well; heat through.
• Serve and Enjoy!

BLACK BEAN SOUP WITH CUMIN AND JALAPENO

Steps:

• Heat oil in a heavy large pot over medium-high heat.
• Add onion, carrot, and garlic; saute until vegetables begin to soften, about 6 minutes.
• Mix in cumin and 1 teaspoon jalapeno.
• Add beans, tomatoes with juice and broth; bring soup to boil.
• Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes.
• Transfer 3 cups of soup to blender and puree until smooth.
• Return puree to pot.
• Simmer soup until slightly thickened, about 15 minutes.
• Season to taste with salt, pepper, and remaining 1 teaspoon jalapeno, if desired.
• Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separately.

CREAM OF JALAPENO SOUP

Steps:

• Melt the butter in a large saucepan on medium heat. Saute onion, jalapenos, and garlic for 5 minutes.
• Remove from the heat and stir in tomato, avocado, and cream.
• Bring the mixture slowly to a simmer on low, making sure the cream doesn't separate. Cook for 1/2 hour to reduce by 1/3, stirring to prevent scorching.
• Add salt and pepper to taste. Before serving, stir in cilantro, saving some for garnish.

ROASTED JALAPENO SOUP (ROCKFISH RESTAURANT COPYCAT)

Steps:

• TO ROAST JALAPENOS:Place on cookie sheet that has been sprayed with nonstick cooking spray and place under broiler, turning so all sides are blistered and black. Remove from oven and place in paper bag or wrap in dish towel for 10 minutes, This will "sweat" the skin, so it is easily removed. Once skin is removed, rinse under cold water, then remove stems and open on remove seeds and white membrane. Removing the seeds and membrane from the peppers cuts the "heat" in the soup *Important Note: Wear rubber gloves when handling the peppers and do not touch eyes or face. When you are finished with peppers, wash hands thoroughly with soap and water.
• In a med/hot stock pot saute garlic and onions until translucent.
• Combine all ingredients except salt/pepper and cornstarch mixture.
• Simmer 20 minutes.
• Slowly whisk in cornstarch mixture until desired thickness. You may not need all of it.
• Add salt/pepper to taste.
• Simmer 3 more minutes remove from heat.

JALAPENO BLACK BEAN & WHITE BEAN SOUP

Steps:

• Set a medium soup pot over medium heat. When hot, add the olive oil. Add the onions. Saute, stirring occasionally, until transluscent, about 5 minutes. Add the garlic and the oregano, and cook, stirring frequently, for one minute. Add the cumin, jalapeno pepper, beans, tomatoes, broth, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Bring to a boil and then lower the heat to medium-low to simmer. Simmer uncovered until slightly reduced and thickened, about 25 minutes.
• Remove from heat and let cool until safe to handle. Remove about 3 cups of the soup and carefully pour it in a blender. Puree. Alternately, you can remove the 3 cups of soup and puree what's in the pot with an immersion blender. Combine all of the soup back in the original pot and set again over heat until soup returns to a simmer.
• Add lime juice. Taste and add additional salt and pepper if desired.
• Serve with assorted toppings.

BONNIE'S SWEET POTATO PEANUT JALAPENO SOUP

Steps:

• 1. Pour olive oil and melt butter in large dutch oven. Put on medium heat.
• 2. Add the shallots, celery, carrots, jalapeno, stir and cook until soft, then add the sweet potatoes, cook and stir five minutes. Add the cumin and nutmeg.
• 3. Add chicken broth, and make sure it just covers the potatoes. If it doesn't, add some more.
• 4. Let the mixture come to a boil, then cover and turn down the heat to a simmer. Simmer until the potatoes are tender. (45 minutes to an hour)
• 5. Puree the soup in batches in a blender until creamy. WARNING: Do small batches in the blender ON LOW to avoid burning yourself! The hot liquid jumps up and can overflow on high. Put the pureed soup in a pan as you finish each batch, then transfer the mixture back to the dutch oven. Heat, the soup, add the peanut butter to it and mix well. Then add the heavy cream and mix again. Heat the soup until it is hot, but don't boil it. Serve immediately with my hot French rolls (this site) and butter. Add hot sauce to the soup if desired. Enjoy!

CREAM OF JALAPEñO SOUP

Steps:

• Melt butter in large saucepan and sauté jalapeños, onion, and garlic for 8- 9 minutes.
• Stir in tomatoes and cook for another 7 minutes (should be saucy).
• Scoop avocado flesh into a small bowl and break it up coarsely with a fork.
• Add to veggies, heat briefly, then stir in half& half (or cream), chicken stock, cilantro, salt, and pepper.
• Simmer for 5 minutes, stirring occasionally.
• Do not boil!
• Remove from heat and stir in cheese.
• Adjust salt and pepper as needed.

CREAM OF JALAPENO SOUP

Steps:

• Wash jalapenos and cut off stems, leaving whole. Grill or roast whole jalapenos until charred; set aside. On stove over med heat, in large stockpot, add cream, half and half and 2 oz. of chicken base. Simmer until reduced by half, about 1/2 hour. While cream is cooking, saute green onion, shallots, 1/2 0z. chicken base and water until onions are cooked. In blender, process on low, jalapenos, white pepper and black pepper. With blender running, pour in warm milk in a thin stream until fully blended. Add blended mixture to sauteed mixture and bring to a low boil. Remove one cup of hot mixture and blend in 1 tsp. cornstarch; stir back into sauteed mixture. Add mixture to warm cream gradually until all ingredients are well blended. Simmer 20-30 mins over low heat. Adjust seasonings. Refrigerate for 24 hrs before reheating (or serve chilled). This time will allow the flavors to develop and mellow.

JALAPENO CHEESE SOUP

Steps:

• Cut the Velveeta Cheese into cubes.
• In a large saucepan, place the Chicken Broth, Diced Celery, Diced Onions, Garlic Salt and White Pepper. Cook over high heat for 10 minutes, or until the mixture reduces and thickens slightly.
• In a blender or food processor, place the Broth and the Cubed Velveeta Cheese. Puree them together until the mixture is smooth. Return the pureed mixture to the saucepan and simmer it for 5 minutes. Add the Diced Jalapeno Peppers and mix thoroughly.
• Serve with a dollop of Sour Cream and a warm Flour Tortillas.

JALAPENO SWEET POTATO SOUP

Steps:

• 1. Heat butter in an 8 quart stockpot. Add bacon and onion and cook until bacon crisp. Add garlic and saute for 2 minutes.
• 2. Add sweet potatoes, broth, jalapenos, juice and cumin. Cover and cook until potatoes are tender.
• 3. When potatoes are done, add soda, cilantro and half and half. Mash potatoes with a potato masher or use an immersion blender.
• 4. Stir well and taste for salt and pepper. Serve immediately.

SPICY TOMATO JALAPENO SOUP

Steps:

• Puree 2 cans of tomatoes in a blender (leave one with the juice, and the other drained).
• In a heavy large pot or saucepan saute the onion, garlic, chile pepper and fresh ginger until onion is softened (about 6 minutes).
• Add in cumin; cook stirring 1 minute.
• Stir in pureed tomatoes, broth, 1 tablespoon sugar and 2 teaspoons salt; simmer uncovered, stirring occasionally for 30-40 minutes.
• At this point you may refrigerate and puree the following day, or cool the mixture slightly then blend in a blender until smooth (be careful when blending hot liquids!).
• Force the liquid over a sieve to remove any seeds.
• If needed heat the soup.
• Ladle into bowls and drizzle with whipping cream.
• Delicious!