Slow Cooker Jalapeno Cheddar Cheese Soup Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine diced jalapenos, onion, garlic, chicken broth, and diced tomatoes.
• STEP 2.Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the vegetables are tender.
• STEP 3.Using an immersion blender, puree the soup until smooth.
• STEP 4.Stir in the shredded cheddar cheese and cream until melted and well combined.
• STEP 5.Season with salt and pepper to taste.
• STEP 6.Serve the soup hot, garnished with sliced jalapenos, shredded cheddar cheese, and a dollop of sour cream.
• STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• For a milder version, remove the seeds and membranes from the jalapenos before adding them to the slow cooker.
• If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
• To make the soup thicker, mix a tablespoon of cornstarch with a tablespoon of water and stir it into the soup during the last 30 minutes of cooking.

Storage and Serving

• This soup is best served hot.
• Garnish with additional sliced jalapenos, shredded cheddar cheese, and a dollop of sour cream.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.