Chili Cheddar Jalapeno Soup

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 tablespoons oil or 3 tablespoons butter
• 1 onion, finely chopped
• 2 tablespoons fresh minced garlic
• 1 jalapeno pepper, seeded and finely chopped
• 1 tablespoon chili powder (or to taste)
• 2 russet potatoes, peeled and finely cubed
• 2 cups chicken broth (or use veggie broth)
• 2 1/4 cups old cheddar cheese
• 1 cup full-fat milk
• 1 cup half-and-half cream
• 1 1/2 cups canned corn niblets (or to taste)
• salt and pepper
• 3 green onions, chopped
• 1/2 cup grated cheddar cheese (or to taste)

Recipe

• 1 in a heavy saucepen heat oil or butter over medium heat.
• 2 add in onion, garlic, jalapeno pepper and chili powder; saute for about 5 minutes or until softened.
• 3 add in cubed potatoes and chicken broth; bring to a boil, cover and simmer for about 15-20 minutes or until the potatoes are soft.
• 4 transfer the mixture to a blender or food processor; puree until smooth, then return the mixture to the saucepan over medium heat.
• 5 add in 2-1/4 cups grated cheddar cheese, milk, half and half, corn niblets, salt and pepper; cook stirring for about 20 minutes, or until the cheese is melted and the mixture is heated through.
• 6 ladle into bowls and top with chopped green onions and more shredded cheddar cheese.
• 7 delicious!