Jalapeno Popper Soup
What you need:
- 1 Tbsp. salted butter
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small onion, diced
- 3 to 4 jalapeno peppers, diced
- 3 cloves garlic, minced
- 3 tbsp. all-purpose flour
- 1 can corn, drained
- 1 head cauliflower, chopped
- 3 1/2 cups chicken broth
- 3/4 cup whole milk
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. paprika
- 1/4 tsp. chili powder
- Pinch of cumin
- 4 oz. cream cheese, room temperature
- Real bacon bits, for garnish
- Cheddar cheese, for garnish
- 1 jalapeno, sliced in rounds, for garnish
Directions:
- In a large stockpot, melt butter over medium-low heat. Add bell peppers and onion. Saute for about 3 to 4 minutes.
- Add jalapenos and garlic and cook for 1 minute. Then add corn and cauliflower. Cook for 3 to 4 minutes.
- Sprinkle flour over the top and cook until it is lightly browned.
- Turn up to medium heat, slowly whisk in chicken broth and milk. Bring to a simmer and add seasonings.
- Simmer for 15 minutes or until cauliflower is fork tender.
- Then add cream cheese and stir until it melts and is smooth and creamy.
- Remove from heat. Serve in bowls topped with bacon bits, cheddar cheese, and jalapeno rounds.
Recipe from Life Made Simple