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Creamy Jalapeno Soup

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ready in: 30-60 minutes
serves/makes:   6

recipe id: 92838

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2 jalapeno peppers, cut in half and seeded
1 bell pepper, cut in half and seeded
1 yellow onion, chopped
olive oil
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon salt
1 large potato, peeled and diced
3 cups water
1/2 cup cream cheese
1 lemon, juiced
2 tablespoons fresh cilantro, chopped


Place pepper on a baking sheet and broil for 10 minutes on the top shelf of the oven. Once pepper have cooled, scrape away the burnt portions and dice.

In a soup pot heat the oil and add the onions. Cook the onions for 10 minutes till translucent.

Add the peppers and spices, saute for a couple more minutes. Add water and potatoes and bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and stir in cream cheese.

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102 calories, 7 grams fat, 9 grams carbohydrates, 3 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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