Creamy Jalapeno Soup
recipe at a glance
time: 30-60 minutes
serves/makes: 6recipe id: 92838
2 jalapeno peppers, cut in half and seeded
1 bell pepper, cut in half and seeded
1 yellow onion, chopped
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.
102 calories, 7 grams fat, 9 grams carbohydrates, 3 grams protein per serving
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