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:

1. In a large stockpot, melt butter over medium-low heat. Add bell peppers and onion. Saute for about 3 to 4 minutes.
2. Add jalapenos and garlic and cook for 1 minute. Then add corn and cauliflower. Cook for 3 to 4 minutes.
3. Sprinkle flour over the top and cook until it is lightly browned.
4. Turn up to medium heat, slowly whisk in chicken broth and milk. Bring to a simmer and add seasonings.
5. Simmer for 15 minutes or until cauliflower is fork tender.
6. Then add cream cheese and stir until it melts and is smooth and creamy.
7. Remove from heat. Serve in bowls topped with bacon bits, cheddar cheese, and jalapeno rounds.

Recipe from Life Made Simple