Creamy Jalapeño Popper Soup

Ingredients

• 2 tablespoons olive oil
• 1/2 large onion, diced
• 6 medium jalapeño peppers, seeds removed, finely diced
• 1-1/2 tablespoons minced garlic
• 1/3 cup flour
• 4 cups (32 ounces) vegetable broth
• 1-1/2 cups heavy whipping cream
• 1 block (8 ounces) cream cheese, softened and cubed
• 2 cups shredded Monterey Jack cheese 
• 1 teaspoon Adobo seasoning 
• 1/2 teaspoon black pepper
• Bacon bits (optional)

Instructions

1. Heat olive oil in a large pot or Dutch oven.
2. Add in the onion and jalapeños, cooking until softened, about 5–7 minutes.
3. Add garlic and cook for 1 minute.
4. Sprinkle flour over the top of the vegetables, stirring to combine, until no dry spots remain.
5. Slowly pour in the broth and heavy cream, stirring constantly.
6. Bring the mixture to a gentle simmer, then reduce heat to medium-low.
7. Add in the cubed cream cheese, cooking and stirring until melted.
8. Fold in the shredded cheddar cheese, stirring until melted and the soup is smooth and creamy.
9. Season with Adobo and black pepper.
10. Serve hot, sprinkled with bacon bits (if desired) and oyster crackers.

The original recipe for this slightly spicy and incredibly delectable soup can be found here.