The Pioneer Woman Tasty Kitchen
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Jalapeno Soup

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Prep:

Cook:

Level: Easy

System:

8

Description

This is a combination of my chili gravy with our house queso. Add diced jalapeno and whoa!

Ingredients

  • ½ pounds Ground Beef
  • ½ whole Yellow Onion, Chopped
  • 2 cloves Garlic, Minced
  • 2 slices Raw Bacon, Diced
  • 2 cups Beef Broth
  • 1 Tablespoon Cumino
  • ¼ teaspoons Oregano
  • ¼ teaspoons Salt
  • 1 teaspoon Chili Powder
  • 1 Tablespoon Flour Mixed With The Below Amount Of Water
  • 2 Tablespoons Cold Water
  • ⅔ cups Milk
  • 8 ounces, fluid Velveeta Cut Into Cubes
  • 3 Tablespoons Salsa Rojo (picante Sauce)
  • 3 Tablespoons Pico De Gallo (or 1 Tblsp Each Diced Tomato, Diced Onion, Diced Cilantro And A Sqeeze Of Lime)
  • ½ cups Water To Dilute
  • 8 whole Pickled Jalapeños, Diced

Preparation

1. In a large skillet or pot over medium heat, brown the beef with the onion, garlic and bacon. Once meat is browned and onions are tender, drain grease if necessary.
2. Add beef stock, cumin, oregano, salt, and chili powder and bring to a boil.
3. Reduce heat and simmer on low heat for 50 minutes. Combine the flour and water in a small bowl and set aside.
4. After 50 minutes of simmering mix the flour water into the pot, stirring quickly to dissolve it into the gravy.
5. Simmer on low for 10 minutes.
6. In a separate pan over low heat combine milk, cheese, salsa and pico de gallo; heat to melt.
7. Combine both pans and add water to desired consistency.
8. Add diced jalapenos and heat through.

Serve!

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