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READY IN 35 mins

Jalapeno Soup

Read Reviews (16)

"Serve topped with sour cream and green onion!" — Sara

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Original recipe makes 6 servings Change Servings

6 cups chicken broth
2 cups chopped celery
2 cups chopped onion

1 teaspoon garlic salt
2 pounds cubed Cheddar cheese
1 cup diced jalapeno chile pepper

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Directions

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.

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PREP 15 mins
COOK 20 mins
READY IN 35 mins

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Reviews More Reviews

Most Helpful Positive Review

Dec 11, 2003

if you like hot peppers, you have to try this soup. It is very good! I dont have food processor, but my blender worked great! Very Nummy, and good for my sore throat too! :)

—JNKITCHEN

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Most Helpful Critical Review

Nov 09, 2009

Anyone with any cooking experience knows that you can't add cheese to an unthickened liquid and expect it to be smooth! All you have to do is heat the soup; add a couple of tablespoons of cornstarch mixed with cold water to thicken it BEFORE adding the cheese. Add the GRATED cheese (not cubed) slowly and stir. It will be as smooth as silk. If it turns out too thick, just thin it with milk to the right consistency. If you're not afraid of MSG, add a teaspoon.

—dylebob

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21 Ratings

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Jan 27, 2011

Okay, very simple to make this right; saute' the onions and celery (and fresh garlic- 2 cloves, minced-forget the garlic salt!) in about 2 tablespoons of corn oil until soft. Add diced Jalapeño, stir and add 2 tablespoons of flour. Cook for about 3 minutes. (It's okay if it seems all clumpy. Just stir and cook.) Now slowly whisk in the chicken broth. bring it to a simmer for a few minutes. Now whisk in the 2 pounds of cheese, but use grated. Add 3 tablespoons of cream at the end. Now you will have a very silky smooth, creamy soup that does not break or separate. Liquid must have a thickening agent in order to incorporate any kind of fat, (such as cheese) I believe the cook here hopes that pulverizing it all with a blender will make it "mash" together enough, and hold just long enough for you to eat it, but it will never have the velvety texture you want for this kind of soup! Top each serving with a little more shredded cheese. Truly very easy and tasty! :)

—kat

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Jun 22, 2009

I love this recipe and the first time I made it I also had a separation issue when I put the cheese in. Instead of cheddar I use velveeta and I haven't had an issue with it again. I also added some white pepper to the recipe to give it an extra kick. Then I added some cubed chicken. That gave this recipe exactly what it was missing. My family and I love this recipe! Thanks!!

—Bre

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Jan 27, 2011

Well, I have made this twice now. I read the reviews before making it and made adjustments to avoid the separation issue but I still had it. I used Velveeta the 2nd go around and still had separation as you can see in my photo. Not sure what to do about that because I have never found Velveeta to do this? The taste is great if you can get past the separation. One thing I will say is that if you go the Velveeta route, lose the garlic salt and use low sodium broth because that batch ended up really salty. This one has potential for sure but needs tweaked and I haven't perfected the tweaking yet but plan to do so.

—Soup Loving Nicole

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Jul 17, 2008

This is a good recipe for the most part but I had the problem with seperation also. What I did was I added half a stick of butter, 1 cup of flower and 1 cup of milk. This helped everything come back togather and also made it very creamy.

—Dan

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Jan 27, 2011

5 stars because I love the idea of this recipe! But 3 1/2 - 4 for how I made it. Here's how I made this: 2 Cans Cream of Celery Soup 2 4 oz cans of diced jalapenos 1 C of Chicken Broth 1 C shredded Cheddar Cheese Garlic and onion powder to taste I didn't have the separation problems that everyone else has, probably because the cream of celery soup helped the cheese mix in nicely. The problem I had was it was way to spicy! As my husband said, "Pthis ith way thoo thpicy!" I'm going to make this again, but only with one can of jalapenos and more cheese. My husband did manage to eat all of his (he can't be defeated by spicy food!) I served it with tortillas and a dollop of sour cream on top.

—PlaceOfYes

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Mar 04, 2011

Mine separated too! :( I even did the flour trick and still had about half the cheese make a big glob in the bottom of the pan. The taste is WONDERFUL though, so I must give it 5 stars. It is very spicy. I used jalapeno cheddar cheese and I think that made it. Next time I will use half the cheese and add potato. Jalapeno cheddar potato soup? oh yes!

—4thegospel

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Nutrition

Calories
644 kcal
32%

Carbohydrates
9.6 g
3%

Cholesterol
159 mg
53%

Fat
50.4 g
78%

Fiber
1.7 g
7%

Protein
38.9 g
78%

Sodium
1273 mg
51%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Jalapeno Soup

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 644
** Calories from Fat: 454

% Daily Value *
** Total Fat 50.4g 78 %
** Saturated Fat 32g 160 %
** Cholesterol 159mg 53 %
** Sodium 1273mg 51 %
** Potassium 362mg 10 %
** Total Carbohydrates 9.6g 3 %
** Dietary Fiber 1.7g 7 %
** Protein 38.9g 78 %
** Sugars 4.6g
** Vitamin A 36 %
** Vitamin C 19 %
** Calcium 140 %
** Iron 14 %
** Thiamin 10 %
** Niacin 63 %
** Vitamin B6 20 %
** Magnesium 20 %
** Folate 27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.