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Jalape�o Cheddar Soup with Bacon




Source of Recipe


Macklinda


List of Ingredients




Jalape�o Cheddar Soup with Bacon


4 slices bacon
8 fresh jalape�o 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 jalape�os, 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 jalape�o chiles.

Yield Makes about 7 cups