Spicy Jalapeno Popper Soup with Avocado Cream
A warm potato and corn soup with diced jalapenos and cumin, topped with a cool blended avocado cream.
Equipment
- Large pot
- Blender
- Cutting board
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cup low sodium chicken broth or vegetable broth
- 2 cup diced russet potatoes
- 2 cup corn kernels fresh or frozen
- 1 cup diced jalapenos seeds removed for less heat
- 1 tsp ground cumin
- ¼ tsp salt
- ¼ tsp black pepper
- 1 ripe avocado for the avocado cream
- 1 tbsp lime juice for the avocado cream
- 1 pinch salt for the avocado cream
Instructions
Cooking
- Saute. Heat the oil in a large pot and cook the onion until translucent, then add the garlic until fragrant.
- Simmer. Add the broth and bring to a boil, then stir in the potatoes, corn, jalapenos, and cumin.
- Cook. Reduce the heat and simmer 15 to 20 minutes until the potatoes are tender, then season with salt and pepper.
- Blend. Blend the avocado, lime juice, and pinch of salt until smooth.
- Serve. Ladle into bowls and top with avocado cream.
Notes
Substitutions: Use vegetable broth for a meatless soup, and add more jalapenos if you want extra heat.
Tips: Wear gloves when handling jalapenos and blend part of the soup for a creamier texture.
Storage: Refrigerate the soup for 3 to 4 days or freeze it for up to 2 months, and keep the avocado cream separate.