Ingredients
Scale
- 3 large jalapenos, sliced (remove seeds for milder flavor)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro or chives for garnish
Instructions
- Start by slicing the jalapenos and chopping the onion and garlic. Remove seeds if you prefer a milder flavor.
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent. Add minced garlic and sliced jalapenos, cooking for 2-3 minutes until fragrant.
- Pour in broth and bring to a simmer. Add softened cream cheese, stirring until melted and smooth.
- Stir in shredded cheddar cheese and heavy cream. Cook on low heat, stirring occasionally, until cheese melts and soup thickens. Season with salt and pepper.
- Ladle soup into bowls and garnish with cilantro or chives. Serve hot with crusty bread or keto-friendly snacks.
Notes
- Adjust the spice level by adding more or fewer jalapenos.
- Use full-fat cream cheese and heavy cream for creamier texture.
- Add smoked paprika or chipotle powder for a smoky flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Keto, Low-Carb
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 330 Kcal
- Sugar: 3g
- Sodium: 920mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 95mg