Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe contains cheese and may be safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Spice a dish with love and it pleases every palate." -Plautus

The refrigerator light goes on...

The title of this soup intrigued me immediately. I generally like spicy food - but not too spicy - and am probably middle of the road in my preferences. So I wanted this to be spicy but not overwhelming. Still, I figured that the creaminess of the goat cheese would temper the jalapeņos somewhat. Adding the corn, which makes it a complete meal, and pureeing some of the soup helps balance the flavors.

If you like really spicy food, add a third (or even a fourth) jalapeņo. If you want this to be a bit milder, a single or half of a pepper should do the trick.


Creamy Jalapeño Soup

Servings: 4 | Serving size: about 2 cups

Cooking time: 60 minutes

This recipe can easily be multiplied and keeps well for about 72 hours in the refrigerator.

2 tsp. olive oil
1 large onion (diced)
1 large poblano pepper (seeded and diced)
2 large jalapeņos (diced)
2 ears corn (kernels shucked from cob)
2 cups no salt added vegetable stock
4 quarts water (divided)
1/4 tsp. salt
12 ounces boneless, skinless chicken breast
1/2 cup fresh cilantro
4 ounces goat cheese

Creamy Jalapeno Soup recipe from Dr. Gourmet

Place the olive oil in a large sauce pan over medium high heat.

Add the onion and cook for 5 minutes. Stir frequently.

Add the poblano and jalapenos and cook for 5 minutes. Stir frequently.

Add the corn, vegetable stock, 4 cups of water, and salt.

Cover and simmer for 40 minutes.

While the soup is simmering, place 3 quarts of water in a skillet over high heat.

As the water begins to simmer, add the chicken breast. Poach (at a simmer) for 12 to 15 minutes.

Remove the chicken to a plate and let cool. Cut the chicken into 1/2 inch chunks.

After the soup has simmered for 40 minutes, remove half of it to a bowl.

Add the cilantro and goat cheese to the half in the sauce pan, and using a blender or stick blender, puree until smooth.

Add the unpureed half of the soup back to the pan and add the cooked chicken breast.

Stir, bring back to temperature gently, and serve.

Nutrition Facts

Serving size: 2 cups

Servings: 4

Amount Per Serving

Calories 302 Calories from Fat 105
% Daily Value
Total Fat 12g
    Saturated Fat 5g 7%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 67mg 22%
Sodium 371mg 15%
Total Carbohydrates 24g 8%
    Dietary Fiber 4g 14%
    Sugars 8g
Protein 27g
Vitamin A 35% Vitamin C 130%
Calcium 6% Iron 10%
Vitamin K 43mcg Potassium 699mg