You MUST try this lightened up Jalapeño Popper Soup! It's creamy, spicy, filled with veggies and ready to go in just 30 minutes!
Course: Main Dishes, Soup
1/2red bell pepperdiced
1/2green bell pepperdiced
3-4jalapeno peppersminced (depending on how spicy you like it)
3 1/2 cupchicken broth
4ozreduced fat cream cheeseroom temperature
slices of jalapeno
In a large stockpot or Dutch oven, melt butter over medium-low heat. Add the bell peppers and onion, cook until tender, about 3-4 minutes. Add the jalapeño peppers and the minced garlic, cook for 1 additional minute. Stir in the corn and cauliflower, cook for about 3-4 minutes, then sprinkle the flour over top and cook until lightly browned.
Turn heat up to medium, whisk in the chicken broth and milk and cook until the mixture begins to simmer. Add the seasonings and continue simmering for 15 minutes or until the cauliflower is tender.
Add the cream cheese and whisk vigorously until incorporated. This took me about 3 minutes of constant whisking until it became smooth and creamy again- don't worry if it has flecks, just keep whisking.
Remove from the heat and garnish with desired toppings. Serve immediately.
-Rotisserie chicken makes an easy and delicious addition to this soup!