Slow Cooker Jalapeno Cheddar Cheese Soup Recipe

This Slow Cooker Jalapeno Cheddar Cheese Soup is a creamy and spicy soup that is perfect for a cozy night in. Made with fresh jalapenos, sharp cheddar cheese, and a touch of cream, this soup is packed with flavor. Simply toss all the ingredients into the slow cooker and let it simmer away until the cheese is melted and the flavors have melded together. Serve it with a dollop of sour cream and some crusty bread for a satisfying meal.

4.8
15 Rating -
Rate
Non Vegdiet
5hr total
5hr Prep
5hr total
5hr Prep
Slow Cooker Jalapeno Cheddar Cheese Soup
plan
Bookmark

ingredients serve

Ingredients for Slow Cooker Jalapeno Cheddar Cheese Soup Recipe

  • 2 No.s Jalap S, Seeded And Diced
  • 1/2 Onion, Diced
  • 1 cloves Cloves Garlic, Minced
  • 2 cup Chicken Broth
  • 1/2 can Diced Tomatoes
  • 1 cup Shredded Sharp Cheddar Cheese
  • 1/4 cup Heavy Cream
  • As required Salt And Pepper, To Taste
  • No.s Sliced Jalapenos, For Garnish
  • as required Shredded Cheddar Cheese, For Garnish
  • as required Sour Cream, For Garnish

Directions: 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.
Nutrition
value
1116
calories per serving
45 g Fat113 g Protein53 g Carbs14 g FiberOther

Current Totals

  • Fat
    45g
  • Protein
    113g
  • Carbs
    53g
  • Fiber
    14g

MacroNutrients

  • Carbs
    53g
  • Protein
    113g
  • Fiber
    14g

Fats

  • Fat
    45g

Vitamins & Minerals

  • Calcium
    1466mg
  • Iron
    4mg
  • Vitamin A
    2868mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    19mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    149mcg
  • Vitamin B12
    1mcg
  • Vitamin C
    89mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    232mg
  • Manganese
    < 1mg
  • Phosphorus
    1406mg
  • Selenium
    84mcg
  • Zinc
    11mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp