This spicy cheese soup is perfect for anyone following a low carb or LCHF diet!
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November. It’s cold. It’s suddenly dark all the time. What we need is warm fires, cozy clothes, and comfort food. Soup! That’s what we need. With that in mind I was shopping at my local Walmart the other day when I saw the bags of Kraft Natural Shredded Cheese and the 16oz Mexican Four Cheese bag caught my eye (they also have 24oz bags!!). I originally thought of making this soup with just cheese – but then I thought of adding jalapeños and the recipe was decided!
This is so easy to make! First I chopped up some pickled jalapeños – I used a combination of red and green for variety!
Then add chicken stock, heavy cream, onion powder, the chopped jalapenos and a cup of the Kraft Natural Shredded Cheese to a saucepan. Cook gently over a low heat until the cheese had melted, stirring regularly.
When each cup of cheese has melted, add another cup of cheese – until you have added four cups. Yes, this is a SUPER cheesy soup! The soup will thicken as the cheese is added. Taste for seasoning and add black pepper if necessary. Salt shouldn’t be needed for this soup.
Pour the soup into serving bowls – this is enough for four people as an appetizer or two for a large lunch. Perfect after a winter’s walk! Garnish with a few jalapeño slices.This comforting #lchf cheese soup has added jalapenos for a spicy kick! Click To Tweet
If you have some leftover shredded meat it would be a nice addition to this cheese soup. What would you add to it?