Vegetarian

Jalapeno soup is for Soup.

Jalapeno soup takes several minutes to prepare.

Jalapeno soup takes several minutes to cook.

Jalapeno soup makes 6 servings.

The ingredients for Jalapeno soup are:

2 tablespoons butter
3 jalapeño chiles, seeded and chopped*
1/2 cup chopped peeled onion
1 medium carrot, peeled and grated
2 tablespoons all-purpose flour
4 cups water
1 (14.5-ounce) can low sodium chicken broth
3/4 cup half-and-half
2 tablespoons chopped fresh cilantro
1 teaspoon salt
1 1/2 cups shredded Monterey Jack cheese
about 8 oz cooked chicken, diced

Here is how you make Jalapeno soup:

In a large, heavy-bottomed pot, melt butter over medium-high heat. When foam subsides, stir in jalapeños, onion and carrot. Sauté until tender, about 4 minutes. Sprinkle in flour and cook another 2 minutes, stirring constantly. Pour water and chicken broth into pot in a slow, steady stream, whisking constantly. Bring to a boil, reduce heat and simmer for 30 minutes. Strain soup, reserving liquid.Purée strained vegetables in a blender or food processor until smooth. Return to pot along with reserved liquid and heat over medium-low heat. Pour in half-and-half, stirring until well mixed and thoroughly heated. Remove from heat and stir in cilantro and salt. Serve garnished with Monterey Jack cheese and tortilla stripsNumber of Servings: 6Recipe submitted by SparkPeople user CORWYNNDE.

The nutritional information for Jalapeno soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 318.8

• Total Fat: 18.7 g
• Cholesterol: 46.5 mg
• Sodium: 1,041.5 mg
• Total Carbs: 26.1 g
• Dietary Fiber: 2.0 g
• Protein: 12.0 g