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This Cheddar Jalapeño Soup is delicious, creamy, and not spicy at all! It is perfect so serve with freshly baked bread.

Copycat Kneaders Cheddar and Jalapeno Soup


  • 3 Jalapenos de-seeded and chopped up.
  • 1.5 Cups of grated mild cheddar cheese
  • 1 Cup of whipping cream
  • 1 can of Chicken Broth
  • 1/2 cup of finely chopped onions
  • 2 T of flour
  • 1 T of butter
  • Cilantro
  • Salt Cumin, Pepper, and Garlic Powder


  • De-seed the jalapenos and chop into smaller pieces.
  • Add the jalapenos, the cilantro, the cheddar cheese, and the chicken broth to a blender and blend until smooth.
  • In a saucepan, add a small amount of olive oil, and when hot add 1 tablespoon of butter and saute the onions until translucent.
  • Add the jalapeno mixture to the saucepan and let boil for 2 minutes.
  • Add seasonings.
  • Add the whipping cream and let boil for 5 more minutes.
  • Add the flour and whisk quickly to avoid lumps until it is the desired consistency.
  • Serve immediately with freshly baked bread.