Jalapeño Tomato Cheese Soup | Recipes | Cracker Barrel

Ingredients

• 2 cups (500 mL) shredded Cracker Barrel Jalapeño Cheddar Cheese Block, divided
• 3 tbsp (45 mL) butter, divided
• 1 onion, chopped
• 2 carrots, chopped
• 2 large jalapeño peppers, seeded and chopped
• 2 cloves garlic, minced
• 2 tsp (10 mL) chili powder
• 1/2 tsp (2 mL) each salt, pepper and ground cumin
• 1 can (800 mL) fire-roasted tomatoes
• 3 1/2 cups (875 mL) sodium-reduced chicken broth
• 1/2 cup (125 mL) 35% whipping cream
• 4 slices day-old bread, lightly toasted
• 1/4 cup (60 mL) pickled sliced jalapeño peppers
• 2 tbsp (30 mL) finely chopped fresh cilantro