CREAM OF JALAPEñO SOUP

Cream of Jalapeño Soup image

Very tasty. For a richer soup, use the heavy cream and serve small portions. To make vegetarian, just sub veggie broth for chicken stock.

Provided by Carianne

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter
4 jalapenos, seeded and finely chopped
1 large red onion, finely chopped
4 garlic cloves, minced
2 large ripe tomatoes, cored and chopped
1 ripe avocado
2 cups half-and-half (or heavy cream if you prefer)
1 cup chicken stock
fresh cilantro
salt and pepper
1 cup grated sharp cheddar cheese

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.

Nutrition Facts : Calories 464.9, Fat 37.4, SaturatedFat 19.6, Cholesterol 91.5, Sodium 321.5, Carbohydrate 21.1, Fiber 5.4, Sugar 6.1, Protein 14.7

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