Ingredients Recap:
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 cups fresh jalapeños, seeded and chopped (leave seeds for extra heat)
4 cups vegetable broth
1 cup cream cheese, softened
1 cup shredded cheddar cheese
1 cup milk
1 teaspoon smoked paprika
Salt and pepper, to taste
Optional garnish: crumbled bacon, sour cream, or green onions
Instructions:
1. Sauté the Aromatics:
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5–6 minutes, until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
2. Add Jalapeños:
Add the chopped jalapeños to the pot and sauté for 4–5 minutes, until they begin to soften.
3. Add Broth and Simmer:
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 15–20 minutes, or until the jalapeños are tender.
