Spicy Low Carb Jalapeño and Cheddar Soup

This soup will be like a party in your mouth. It is spicy but absolutely delicious! Similar to the taste of a Jalapeños Popper without all the carbs.

Surprisingly this lively little pepper is full of nutrients and other health benefits. Jalapeños may also help you lose weight by boosting your metabolism, increasing fat burn and reducing your appetite. the also contain capsaicin which has strong anti-cancer properties and is capable of killing over 40 types of cancer cells without harming normal cells.

Some of the biggest risk factors for heart disease include diabetes, high cholesterol and high blood pressure. Capsaicin can help reduce the impact of these factors and may help keep your heart healthy.

We all know there may be some precautions when preparing Jalapeños. Yes they are common sense but just in case you forgot:

• Use gloves: Wearing gloves when handling peppers can prevent transferring the spicy compounds to other sensitive areas of your body like your eyes.
• Remove membranes: Remove the white membranes inside the jalapeño before cooking with them, since the membranes have the highest concentration of capsaicin.
• Drink milk: If the burning sensation becomes too strong, drinking full-fat cow’s milk can help temporarily reduce the pain.

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Spicy Low Carb Jalapeño and Cheddar Soup

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Prep Time

15 minutes

Cook Time

10 minutes

Servings

servings MetricUS Imperial

Ingredients

• 4 oz cream cheese at room temperature
• 1/2 cup heavy cream
• 2 cups vegetable broth
• 2 tbsp salsa verde
• 1/2 tsp garlic powder
• 3/4 cup mozarella cheese shredded
• 3/4 cup white cheddar shredded
• 3 large jalapeno peppers
• 2 tbsp nutritional yeast

Prep Time 15 minutes Cook Time 10 minutes Servings servings MetricUS Imperial Ingredients 4 oz cream cheese at room temperature 1/2 cup heavy cream 2 cups vegetable broth 2 tbsp salsa verde 1/2 tsp garlic powder 3/4 cup mozarella cheese shredded 3/4 cup white cheddar shredded 3 large jalapeno peppers 2 tbsp nutritional yeast

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Instructions

1. In a medium sauce pan add the heavy cream, broth, and cream cheese. Simmer gently, stirring often, until the cream cheese has melted and the liquid is smooth.
2. Whisk in the garlic powder, salsa verde and shredded cheeses until completely incorporated.
3. Meanwhile, wash the jalapenos and broil or grill them until softened and charred. Remove the skins and seeds and chop finely. Add to the soup and cook for about 5 minutes.
4. Season with salt and pepper to taste and add nutritional yeast flakes. Stir until smooth and serve piping hot. Garnish with more cheese or crispy bacon.

Recipe Notes

Nutrition Facts

Spicy Low Carb Jalapeño and Cheddar Soup

Amount Per Serving

Calories 425 Calories from Fat 32

% Daily Value*

Total Fat 3.5g 5%

Saturated Fat 24g 120%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Potassium 92mg 3%

Total Carbohydrates 3.5g 1%

Dietary Fiber 1g 4%

Sugars 1g

Protein 21g 42%

Vitamin A 31%

Vitamin C 8%

Calcium 73%

Iron 4%

* Percent Daily Values are based on a 2000 calorie diet.

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