soup chef

Cream of Jalapeno Soup with Chicken

In Chile Peppers, Chili & Soup, Recipes by Mark MaskerLeave a Comment

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soup chef

Soup’s on!

Really, fall could just as easily be called “soup season.” All the kids are back at school, spreading cold germs as fast as their noses can run, and sharing the bounty with their parents and teachers. Who, in spite of their heroic defense, succumb eventually. Dave DeWitt’s Fall Into Spicy Soups article is a great primer on soup in general. His Cream of Jalapeno Soup with Chicken, though, is tasty whether you’re sick or not.

Cream of jalapeno soup with chicken
Serves 6
Here’s an innocent-looking soup that is hotter than it appears. The combination of chicken and chiles occurs often in Southwestern cuisines but the use of jalapeños is more prevalent in Texas. Heat Scale: Hot
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  1. 4 jalapeños, stems and seeds removed, chopped
  2. 1 3-pound chicken, cut in pieces
  3. 1 large onion, chopped
  4. 1 stalk of celery, chopped
  5. 2 carrots, peeled and diced
  6. 1 clove garlic, chopped
  7. 1 teaspoon ground cumin
  8. 1 quart water
  9. 2 cups half and half
  10. 1 or 2 jalapeños, stems and seeds removed, finely chopped for garnish
  1. Combine the jalapeños, chicken, onion, celery, carrots, garlic, cumin, and water. Bring to a boil, reduce the heat, cover and simmer until the chicken starts to fall off the bones. Remove the chicken and bones and reserve the stock. Remove the skin and fat from the chicken and shred the meat.
  2. Puree the stock and strain the mixture so that it is smooth.
  3. Pour 3 cups of the stock into a large saucepan, add the half and half, and heat through.
  4. Add the chicken and heat through. Garnish with the finely chopped jalapeños and serve.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.