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Jalapeño Bisque (Dairy Free)

After finding out I was allergic to dairy, garlic, onion, etc etc…. I was  worried I would never eat a yummy soup again. This was a simple, fast, meal with 5-6 ingredients, but lots of spice.

  
Jalapeño Bisque

By: Bekie A

32 oz chicken broth

1 cup of pickled jalapeños or fresh roasted for a smokier flavor

4 cooked medium potatoes 

2-3 tsp Smoked paprika 

Salt n pepper to taste 

2-3 tsp Cumin 

Dash of chipotle chili powder

1/2 cup coconut cream 

Directions

Add all of the ingredients into a large stockpot and blend using an immersion blender (or add ingredients to a blender to process). Once smooth, simmer on low until warmed through. Garnish with jalapeños & coconut cream. I used jalapeño crisps. If you are not allergic to dairy, top with shredded cheese.

  

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