Cream of Jalapeño Soup with Chicken

In Chili & Soup by Dave DeWittLeave a Comment

Share this PostEmail this to someoneShare on Facebook0Tweet about this on TwitterShare on Google+0Pin on Pinterest0Share on Tumblr0Share on Reddit0

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.

Cream of Jalapeño Soup with Chicken
Print Recipe
Heat Scale: Hot
Servings
6 servings
Servings
6 servings
Cream of Jalapeño Soup with Chicken
Print Recipe
Heat Scale: Hot
Servings
6 servings
Servings
6 servings
Instructions
  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.
Share this Recipe
Powered byWP Ultimate Recipe
The following two tabs change content below.
Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.