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Spicy Jalapeño Chicken Soup

We love soup in our house, no matter what the season! What is not to love? Anything that cooks in one pot gets my vote. I recently found a recipe on Pinterest for a Spicy Lime Jalapeño Chicken Soup and it looked delicious! You can find the original recipe here, but I modified mine just a bit to add a few more veggies. I also added a little more spice and cut a few corners by buying a store-bought roasted chicken instead of using raw. You could also save time by making this recipe in the crock-pot. If you decide to go that route, I recommend using raw chicken as opposed to pre-made.

spicy jalapeño chicken soup

There is a little bit of chopping and chicken pulling involved, but overall, this recipe is super quick and easy. If you like things a little spicier, try tossing your jalapeño in the pan first, so the oil sweats out all that green, spicy flavor.

spicy jalapeño chicken soup

We topped ours with a little fresh avocado. My presentation was a little off, but the taste made up for it.

spicy jalapeño chicken soup

Spicy Jalapeño Chicken Soup
Serves 6
A spicier take on chicken soup, that is perfect for the spring and summer months.
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Ingredients
  1. 2 jalapeño peppers
  2. 1 prepared roasted chicken
  3. 1 stick butter
  4. 1 large red bell
  5. 1 large green bell
  6. 8 oz baby bella
  7. 1 large clove garlic
  8. 1 medium shallot
  9. 1 handful of fresh cilantro, ripped or chopped
  10. salt
  11. pepper
  12. dash cayenne
  13. dash red pepper
  14. 1 to 2 tsp. of poultry seasoning
  15. 3 32oz cartons of low sodium chicken stock
Instructions
  1. With your hands in rubber gloves, slice fresh jalapeños and toss them in your pot to sauté with butter (or olive oil if you choose), while chopping other veggies.
  2. Roughly chop red and green bell peppers and toss them into pot.
  3. Finely chop garlic and shallot and toss into pot.
  4. Roughly chop mushroom and toss it into pot.
  5. Add seasoning to your taste preferences and stir.
  6. Sauté a few minutes more and then add chicken stock.
  7. Let soup simmer while you pull and add chicken.
  8. Bring soup to a boil, then turn to low and cook for 1 hour.
Notes
  1. *This soup makes a lot. I always make extra soup because it tastes even better the next day!
  2. *The chicken is already fully cooked (if you buy in-store like I did), so this recipe could be done in 30 min or less, however I recommend cooking longer to let flavors blend together.
Raleigh Moms Blog https://raleigh.citymomsblog.com/
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