Ingredients
Scale
- 6–8 fresh jalapeños, diced (remove seeds for less heat)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 pound cream cheese, softened and cut into cubes
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 6 slices bacon, cooked and crumbled
- Salt and pepper, to taste
- Fresh cilantro, chopped for garnish
Instructions
- Prepare the Ingredients:
- Cook the bacon until crispy, crumble it, and set aside. Dice the jalapeños, chop the onion, and mince the garlic.
- Sauté the Vegetables:
- In a large pot, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
- Add the diced jalapeños and minced garlic, cooking for another 2-3 minutes until fragrant.
- Add Liquids and Cream Cheese:
- Pour in the chicken or vegetable broth and bring to a simmer.
- Reduce the heat to low and gradually add the cubes of cream cheese, stirring until completely melted and smooth.
- Blend the Soup (Optional):
- For a smoother texture, you can blend the soup using an immersion blender or carefully transfer it to a blender to process until smooth. Return the soup to the pot.
- Add Cream and Cheeses:
- Stir in the heavy cream, shredded cheddar cheese, and shredded Monterey Jack cheese. Cook until the cheese is melted and the soup is heated through.
- Season and Serve:
- Season the soup with salt and pepper to taste.
- Serve hot, garnished with crumbled bacon, fresh cilantro, and additional jalapeños if desired.
