Jalapeno-Tomato Soup

Ingredients

• 3-4 jalapeno peppers, chopped
• 2 small sweet onions, chopped
• 2 cloves garlic, chopped
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 tablespoon flour
• Salt and pepper to taste
• 1 can stewed tomatoes
• 3 cups chicken broth
• 1 tablespoon chili powder

Cooking Directions

• Heat a sauté pan to medium heat. Add olive oil with jalapeno peppers, garlic and onions. Cook about 5 minutes, or until ingredients are softened.
• While the above is cooking, heat a large pot to medium heat and add butter. Allow butter to melt.
• Add flour to butter and stir to form a roux. Cook about 5-6 minutes until nutty brown.
• Add peppers and onions to the pot and season with salt and pepper. Stir.
• Add chicken broth and stir. Bring to a light boil and reduce heat to simmer.
• Add stewed tomatoes and chili powder and simmer about 10 minutes.
• Use an immersion blender to process the soup. You can also transfer the soup in small batches to a blender to process and return to the soup pot. Process until smooth.
• Serve!