Slow Cooker Jalapeno Cheddar Cheese Soup Recipes

Steps:

• Place broth, celery, onion and garlic salt in a large saucepan over high heat, and cook until mixture thickens, 10 minutes.
• Remove from heat, stir in cheese, and puree in a food processor or with an immersion blender until smooth. Return to pot.
• Stir in jalapenos and heat through. Serve.

Steps:

• In a 3-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 7-8 hours. , Combine flour and water until smooth; stir into soup. Cover and cook on high 30 minutes longer or until soup is thickened. , Stir in cream cheese and cheddar cheese until blended. Stir in beer if desired. Cover and cook on low until heated through. Serve with desired toppings.

Steps:

• Cook macaroni according to package directions for al dente; drain. Transfer to a greased 5-qt. slow cooker., Melt 2 tablespoons butter in a large skillet over medium-high heat. Add jalapenos; cook and stir until crisp-tender, about 5 minutes. Add to slow cooker. Stir in the cheeses, milk, soups, mayonnaise and pepper., Cook, covered, on low for 3 hours or until cheese is melted and mixture is heated through. Melt remaining butter; stir in crackers. Sprinkle over macaroni mixture.

Steps:

• Combine chicken thighs, cream cheese, jalapeno peppers with juice, green enchilada sauce, salt, and black pepper together in a slow cooker.
• Cook on High for 3 to 4 hours. Shred chicken with 2 forks and stir with sauce in the slow cooker to combine.
• Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
• Spread tortillas out on a flat work surface and sprinkle pepperjack cheese evenly in the center of each tortilla. Spread about 2 tablespoons of chicken mixture over cheese on each tortilla. Tightly roll each tortilla and place, seam-side down, on the prepared baking sheet. Brush top and sides of each rolled tortilla with vegetable oil.
• Bake in the preheated oven until cheese melts, and tortillas start to brown, 10 to 15 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Cook taquitos under the broiler until crisped, 2 to 3 minutes more.

Steps:

• Melt the butter in a large deep stockpot or Dutch oven over medium heat.
• Add the carrots, onion, and jalapenos and saute until just beginning to soften, about 5 minutes.
• Add the garlic, salt, and cayenne pepper and cook until the garlic is fragrant, about 30 seconds.
• Sprinkle the flour over the top of the vegetables, then cook an additional minute until lightly golden.
• Slowly stir in milk and cook until the mixture thickens, about 2 minutes, stirring constantly.
• Transfer the mixture to a 4 quart or larger slow cooker. Stir in the chicken stock, then add the chopped potato. Cover and cook until the vegetables are tender, 5 to 6 hours on low.
• Transfer the soup to a blender or food processor and puree in batches until smooth. You can also use an immersion blender directly in the slow cooker.
• Stir the cheese in a half cup at a time, allowing it to melt completely before stirring in the next half cup.
• Serve garnished with jalapeno slices, green onions, and additional cheddar cheese.

Steps:

• Cook the bacon in a pan over medium heat and set aside on paper towels to drain, reserving 1-2 tablespoons of the grease in the pan.
• Add the onion, celery and jalapeno and cook until tender, about 10 minutes.
• Add the garlic and thyme and cook until fragrant, about a minute.
• Add the butter and let it melt and get all bubbly then sprinkle on the flour and let it cook until it starts to turn golden brown, about 2-3 minutes.
• Add the ale followed by the broth and bacon and let cook for 10 minutes.
• Add the cream, mustard, Worcestershire sauce, and cheese and cook until the cheese has melted but do not bring it back to a boil.
• Season with cayenne, salt and pepper to taste. and enjoy.