Instructions
- Heat olive oil in a small skillet over medium-low heat. Add the chopped onion and minced jalapeno. Sauté gently until the onion is soft and translucent and the jalapeno is fragrant, about 3–4 minutes.
- Reduce heat to low and add the shredded white American cheese along with the milk. Stir continuously with a whisk or spoon to melt the cheese evenly and create a smooth, creamy base.
- Slowly pour in chicken broth, starting with ¼ cup. Stir well, then add more as needed until the soup reaches your desired consistency. The soup should be creamy but pourable.
- Remove from heat and stir in the chopped cilantro and finely diced tomatoes. Taste and adjust seasoning with extra salt or a pinch of black pepper if needed.
- Serve hot, garnished with additional cilantro or a few jalapeno slices if desired.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4
- Difficulty: Easy
Variations & Substitutions
- Substitute cheddar or Monterey Jack cheese for white American for a sharper flavor.
- Use vegetable broth instead of chicken broth for a vegetarian-friendly option.
- Add roasted corn or diced bell peppers for extra texture and sweetness.
- For a spicier soup, include a second jalapeno or a pinch of cayenne powder.
Serving Suggestions
The most important part is just ahead — click NEXT »»
