In our home, we l-o-v-e spicy food!
And in typical fashion, we made our own twist to the original recipe found at Busy-At-Home.com.
Here's our take on one of our NEW family favorites!
8 oz. Monterey Jack Cheese - grated
8 oz. Cream Cheese - chopped into cubes
6 cups Chicken Broth
2 cups Whipping Cream
1 Red Pepper - finely diced
1/2 Red Onion - finely diced
4 Jalapeno Peppers - finely diced
2 cups Frozen Hash Brown Potatoes
4 Slices Bacon - cooked and crumbled
Cook bacon. Let cool and crumble for later.
Dice peppers and onion. Note: Remove seeds from jalapenos to your liking (we removed seeds from two of the four, and there was quite a kick!).
Boil chicken broth. Add diced peppers and onion to boiling broth. Simmer for 10 minutes. Add potatoes and cheeses; simmer until melted.
Add whipping cream to pot and cook over low heat until soup is warm.
Garnish with bacon and extra cheese.