Cook the bacon; chop for garnish; set aside. Do not discard the drippings.
In the same pan, along with drippings, add heavy cream, broth and cream cheese.
Simmer gently, stirring often, until cheese and butter have melted and liquid is smooth.
Whisk in garlic powder, salsa and shredded cheeses until completely incorporated.
Meanwhile, wash the jalapenos and broil or grill them until sofened and charred.
Remove the skins, de-seed and chop finely. Add to soup; cook for about 5 mins.
Season with salt and pepper; garnish with bacon.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (699g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 207 (73%)|
|Amt Per Serving||% DV|
|Total Fat 23g||31 %|
|Saturated Fat 13.6g||68 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 1g|
|Cholesterol 73.8mg||23 %|
|Sodium 1247.9mg||43 %|
|Potassium 609.9mg||16 %|
|Total Carbohydrate 5.8g||2 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 2.9g|
|Protein 13.6g||19 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 285
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