Creamy Jalapeno Soup

This is a game changer! It’s a creamy soup that is packed with potatoes, fresh corn, jalapenos and avocado. The flavor will blow your mind!

My son, Ben, was telling my husband about a soup he had at a local Mexican restaurant that was so amazing that he thought he could eat it every day and still want more!

Always looking for new recipes to share with you. I did some research. First, we called Ben and asked him to describe the soup. He wasn’t much help! lol!!! All he told us is that it was creamy.

I checked out some recipes online to see what had been created. I found jalapeno popper soup and one of the ingredients was bacon. I thought that sounded delicious but I pretty sure if you went to a Mexican restaurant they wouldn’t be serving something that had bacon in it.

After stewing about it for a bit, this is what I came up with. I wasn’t convinced it would be one of my favorites because I thought it would be to hot but it’s not!!! Unless want it to be. I think this recipe is something I could eat every day and still love it!

Creamy Jalapeno Soup

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Ingredients

• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• 1 small onion - diced
• 2 to 5 jalapenos (depending on the size) seeded and roughly chopped; leave seeds and membranes in for a spicier soup
• 1 1/2 cup corn - fresh or frozen
• 3 to 5 cloves garlic - minced
• 1 teaspoon ground cumin
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 large potato - roughly chopped
• 3 cups chicken broth - add up to 4 cups for a thinner soup
• 1 avocado, creamed
• ½ cup plain Greek yogurt
• Lime wedges and chopped cilantro - for serving; optional

Instructions

1. Heat the olive oil and butter in a pot over medium heat.

2. Add the onion, jalapeños, and corn. Cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent.

3. Stir in the garlic, cumin, salt, and pepper. Cook for another minute.

4. Add the potatoes to the pot. Pour in the chicken broth. Increase heat to bring to a boil.

5. Reduce heat to maintain a simmer, cover, and cook for 10 to 15 minutes until the potatoes are fork-tender.

6. Turn off the heat and add the avocado to the pot. Pour in half the soup, into a blender to puree the soup. Once smooth, pour back into the pot.

7. Stir the Greek yogurt into the blended soup.

8. Serve the soup with lime wedges and garnished with cilantro if desired. Enjoy!

Did you try our Creamy Jalapeno Soup? What did you think? Did you love it? We would love to hear from you! Please leave a comment below or tag us on Instagram! 

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