Spicy Jalapeño Popper Soup with Avocado Cream
A warm and comforting soup that combines the bold flavors of jalapeños with creamy avocado, perfect for chilly nights.
Ingredients
Base ingredients
- 1 tablespoon olive oil For sautéing.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth Use vegetable broth for a vegan option.
Vegetables
- 2 cups diced potatoes Russet or Yukon Gold works well.
- 2 cups fresh or frozen corn
- 1 cup diced jalapeños Seeds removed for less heat.
Seasoning
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Avocado cream for serving (avocado, lime juice, salt) Blend before serving.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and sauté until translucent.
- Stir in the minced garlic and cook until fragrant.
Cooking
- Add the broth and bring it to a boil.
- Stir in the diced potatoes, corn, jalapeños, and cumin.
- Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Season with salt and pepper to taste.
Serving
- To make the avocado cream, blend avocado with lime juice and a pinch of salt.
- Serve the soup hot, topped with a dollop of avocado cream.
Notes
For added flavor, serve with crusty bread or tortilla chips. To adjust heat, add more or fewer jalapeños. For a creamier texture, blend part of the soup before serving.