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.
- 4 jalapeños, stems and seeds removed, chopped
- 1 3-pound chicken, cut in pieces
- 1 large onion, chopped
- 1 stalk of celery, chopped
- 2 carrots, peeled and diced
- 1 clove garlic, chopped
- 1 tsp ground cumin
- 1 quart water
- 2 cups half and half
- 1-2 jalapeños, stems and seeds removed, finely chopped for garnish
- 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.
- Puree the stock and strain the mixture so that it is smooth.
- Pour 3 cups of the stock into a large saucepan, add the half and half, and heat through.
- Add the chicken and heat through. Garnish with the finely chopped jalapeños and serve.
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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.
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