Recipe Using Cream Of Jalapeno Soup

Recipe using cream of jalapeno soup is made with a delightful combination of ingredients including diced white onion, fresh jalapenos, sweet corn, minced garlic, ground cumin, Russet potatoes, vegetable broth, avocado, plain Greek yogurt, and optional garnishes like lime wedges and cilantro. This easy-to-make cream of jalapeno soup recipe creates a flavorful and creamy soup that is perfect for lunch or dinner. It takes approximately 30 minutes to prepare and serves up to 4 people.

Recipe Using Cream Of Jalapeno Soup Ingredients

• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• 1 white onion, diced
• 5 jalapeños (about ½ pound), seeded and roughly chopped (for spicier soup, leave seeds and membranes in)
• 1 cup corn (fresh or frozen)
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 Russet potato, roughly chopped
• 3-4 cups vegetable broth (use more for a thinner consistency)
• 1 avocado
• ½ cup plain Greek yogurt
• Lime wedges, for serving (optional)
• Chopped cilantro, for garnish (optional)

Recipe Using Cream Of Jalapeno Soup Instructions

1. In a large pot, heat the olive oil and butter over medium heat.
2. Add the diced onion, chopped jalapeños, and corn. Sauté for 5 to 7 minutes, stirring occasionally, until the onion becomes translucent.
3. Stir in the minced garlic, ground cumin, salt, and black pepper. Cook for an additional minute until fragrant.
4. Add the chopped potato to the pot and pour in the vegetable broth. Increase the heat and bring the mixture to a boil.
5. Reduce the heat to low, cover the pot, and let it simmer for 10 to 15 minutes or until the potatoes are fork-tender.
6. Remove the pot from the heat. Add the flesh of the avocado to the soup.
7. Use an immersion blender directly in the pot to blend the soup until smooth and creamy. If using an upright blender, allow the soup to cool slightly before transferring in batches to blend.
8. Stir in the Greek yogurt until well incorporated and smooth.
9. Serve the soup hot with lime wedges on the side and garnish with chopped cilantro, if desired.

Recipe Tips

• Roast the Jalapeños: For a deeper, smokier flavor, consider roasting the jalapeños before adding them to the soup. Simply char them over an open flame or broil them in the oven until the skins are blistered. Then, peel off the skins and proceed with chopping them for the soup.
• Add a Touch of Lime: Squeeze fresh lime juice into the soup just before serving to brighten up the flavors and add a refreshing tanginess.
• Use Yukon Gold Potatoes: While Russet potatoes work well in this soup, using Yukon Gold potatoes can lend a creamier texture and buttery flavor to the soup.

How To Store Recipe Using Cream Of Jalapeno Soup

Refrigerate: Once the cream of jalapeño soup has cooled completely, transfer it into an airtight container or cover the pot with a lid. Place it in the refrigerator where it can be stored for up to 3-4 days.

Freeze: For longer storage, you can freeze the cream of jalapeño soup. Allow the soup to cool to room temperature, then transfer it into freezer-safe containers or heavy-duty freezer bags. Make sure to remove any excess air to prevent freezer burn. The soup can be frozen for up to 2 months. When ready to enjoy, thaw the soup overnight in the refrigerator before reheating gently on the stove or in the microwave.

How To Reheat Leftover Recipe Using Cream Of Jalapeno Soup

On the Stove: Transfer the leftover cream of jalapeño soup into a saucepan or pot. Heat over medium-low heat, stirring occasionally, until the soup is heated through. Be careful not to boil the soup.

In The Microwave: Place a portion of the soup in a microwave-safe dish and cover it loosely with a microwave-safe cover or paper towel. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.

In The Oven: Preheat the oven to 350°F (175°C). Transfer the soup into an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until the soup is hot all the way through.

In The Air Fryer: Preheat the air fryer to 350°F (175°C). Transfer the soup to an air fryer-safe container or oven-safe dish suitable for the air fryer. Heat for 5-10 minutes, checking halfway through to ensure it’s not overheating or drying out.

What To Serve Recipe Using Cream Of Jalapeno Soup

Cream of Jalapeño Soup pairs well with crusty bread, tortilla chips, mixed green salad, and grilled cheese sandwiches. It also can be served alongside sliced avocado, sour cream, chopped cilantro, and lime wedges for better savoring of the meal.

Frequently Asked Questions

Can I adjust the spiciness of the soup?

Yes, you can control the level of spiciness by adjusting the number of jalapeños used. For a milder soup, reduce the amount of jalapeños or remove the seeds and membranes before adding them to the soup.

Can I use different types of broth?

Absolutely! While vegetable broth is used in this recipe, you can substitute it with chicken or beef broth based on your preference. Just ensure the broth complements the flavors of the soup.

Can I substitute Greek yogurt with sour cream?

Yes, if you prefer a slightly tangier flavor, you can substitute plain Greek yogurt with sour cream in this recipe. Adjust the amount to your taste preference.

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• La Madeleine Cream Of Mushroom Soup Recipe
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