The Soup Kitchen: Southwest Broccoli Cheese Soup

A twist on a classic adding some southwest flavors. I used taco seasoning, cumin, and black lime for the southwest flavors. A mix of pepperjack and cheddar for the cheese.

The ingredients:

1 TBSP oil

Diced onion

Diced poblano peppers

1 C crumbled bacon

1 can rotel

3 head of broccoli divided

1 tsp garlic powder

1 tsp cumin

1 tsp smoked paprika

1 TBsp taco seasoning

1 tsp black lime

6 C broth

Salt and pepper

Dash of liquid smoke

1 C heavy cream

1 C cheddar

1.5 C pepperjack

The recipe:

In a slow cooker, add the oil, onion, peppers, rotel, bacon, and 2 heads of broccoli. 

Add the broth and seasonings and cook on high for 4 hours.

Use an immersion blender to blend the soup so far. 

Add the last head of broccoli florets only. 

Add the cream and cheese and cook an additional 1-2 hours.

Notes:

You can replace poblanos with jalapenos and the rotel with red peppers.