Description
This Cream of Jalapeño Soup is smooth, spicy, and irresistibly creamy—made with fresh jalapeños, avocado, corn, and Greek yogurt. It’s a vegetarian-friendly comfort dish with bold flavor and just the right amount of heat, perfect for cozy nights or an exciting starter to any Tex-Mex meal.
Ingredients
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14g (1 tbsp) butter
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14g (1 tbsp) extra virgin olive oil
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1 white onion, diced
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5 jalapeños (about 225g), seeded and chopped
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160g (1 cup) corn (fresh or frozen)
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3 garlic cloves, minced
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2g (1 tsp) ground cumin
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2g (½ tsp) salt
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1g (½ tsp) freshly ground black pepper
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1 Russet potato, chopped
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720ml (3 cups) vegetable broth (up to 960ml for thinner soup)
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1 avocado
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120g (½ cup) plain Greek yogurt
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Lime wedges (optional)
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Chopped cilantro (optional)
Instructions
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In a large pot, heat butter and olive oil over medium heat.
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Add onion, jalapeños, and corn. Sauté for 5–7 minutes until soft.
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Stir in garlic, cumin, salt, and pepper. Cook 1 more minute.
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Add chopped potato and pour in broth. Bring to a boil, then reduce to simmer.
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Cover and cook 10–15 minutes until potatoes are tender.
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Remove from heat, add avocado, and blend until smooth using an immersion or regular blender.
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Stir in Greek yogurt until well-combined.
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Serve hot with lime juice and cilantro if desired.
Notes
Leave some seeds in the jalapeños for extra heat.
Potato gives creaminess without needing heavy cream.
Greek yogurt can be swapped with sour cream or dairy-free options.
Makes a fantastic chilled soup for summer—just refrigerate after blending.
Add more broth to adjust to your preferred thickness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex