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Jalapeņo Cheddar Soup with Bacon




Source of Recipe


Macklinda


List of Ingredients




Jalapeņo Cheddar Soup with Bacon


4 slices bacon
8 fresh jalapeņo chiles, stemmed, seeded, and minced
1 cup chopped yellow onion
1 cup chopped green bell pepper
1/2 cup chopped celery
2 garlic cloves, minced
3 cups canned chicken broth (not condensed)
1/4 cup flour
1 teaspoon paprika
2 cups (about 1/2 pound) shredded sharp cheddar cheese
2 cups half-and-half
1/4 cup chopped fresh cilantro leaves or parsley (optional)
4 plum tomatoes, seeded and chopped


Recipe




Place bacon in a dutch oven (preferably cast iron) over medium-high heat and cook until crisp.

Transfer to paper towels to drain, then crumble and set aside.

Discard all but 1 tablespoon of the bacon drippings from dutch oven and add jalapeņos, onion, green pepper, celery, and garlic.

Cook for 8 minutes or until onion is soft.

In a small mixing bowl, combine 1 cup of the broth and flour and whisk until smooth.

Add flour mixture to dutch oven along with the remaining broth and paprika.

Stir to blend thoroughly.

Bring to a boil, reduce heat, and simmer, uncovered, for 15 minutes.

Remove from heat and slowly whisk in cheese, stirring until melted.

Stir in half-and-half until well blended.

Add cilantro, tomatoes, and bacon and stir to blend.

Flavors will be at their peak if chile soup is served immediately.

Garnish with small whole jalapeņo chiles.

Yield Makes about 7 cups