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Jalapeno Cheddar Soup With Bacon




Source of Recipe


marlaoh






List of Ingredients



• 4 slices bacon
  
• 8 fresh jalapeno 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
  






Instructions



1. 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 jalapenos, onion, green pepper, celery and garlic. Cook for 8 minutes or until onion is soft.
   
2. 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, 15 minutes.
   
3. 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.
   
4. Garnish with small jalapeno chiles.
   
5. Yield: About 7 cups