Another rainy day, another bowl of bubbling hot spicy soup. There’s not much else to do when it’s pouring out, and who doesn’t love an excuse to stay at home and cook all day?
I bought too many jalapenos and wanted to find a way to make them the centerpiece of a soup. So here we are – with jalapeno two ways – fresh and smoked.
Smoked jalapenos, if you’re not already familiar, are called chipotle peppers. You can find them canned in their sauce in any grocery store.
Chipotle, as it so happens, is also the namesake of my favorite fast food restaurant. As in, “If you were going to die tomorrow, what would you eat?” – my answer would be Chipotle. No really – I ate Chipotle 4 to 5 days a week in high school for two years.
The flavor of chipotle is smoky, incredibly hot, and very addictive. I keep bags of it frozen in my freezer. Throw it in anything Tex-Mex – it’s like the Tex-Mex equivalent of barbecue sauce, incredibly versatile.
Your start to this soup is a roux, much like any chowder. It creates a thicker, stewy feel to the soup. I bet chicken and beans would be great in here as well if you wanted to bulk it up a bit, but I’m happiest when I get the full flavor of the cheese and the spices.
What’s your favorite go-to rainy day soup?
I N G R E D I E N T S
- 2 / 3 quart whole milk
- 1 1 / 2 cups grated sharp cheddar cheese
- 1 / 2 small onion, diced
- 1 jalapeno, minced
- 1 clove garlic, minced
- 1 canned chipotle pepper, minced (from the can)
- 2 tablespoons chipotle pepper sauce (from the can)
- 2 tablespoons butter
- 1 tablespoon flour
- 1 teaspoon salt
- 1 teaspoon pepper
D I R E C T I O N S
- Melt the butter in a sauce pan. Once melted, add the flour, stirring for a couple minutes to get rid of the raw flour taste. Add the milk, whisking until there’s no visible clumps of flour. Continue to cook on medium heat until it thickens and the mixture coats a spoon.
- In a separate saute pan drizzled with olive oil, add the onion, jalapenos, garlic, chipotle peppers, chipotle pepper sauce, salt and pepper. Saute for 15 minutes, until all the vegetables are tender and the onion is translucent.
- Once the vegetables are tender, add them to the soup. Then add the cheese, and stir until completely incorporated. Serve, garnishing with additional jalapeno slices and a drizzle of extra chipotle pepper sauce, if desired.