chicken jalapeno soup
Updated on Jun 2, 2023
This is the soup that I always order when I travel to "up north" Michigan. It's a favorite that is served every Wednesday in a local restaurant and I absolutely love it. This is slightly adapted and it's super easy to tweak the ingredients to your liking. You can serve it with the suggested toppings or anything that sounds yummy to you. Enjoy!
No Image
prep time
30 Min
cook time
30 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 rotisserie chicken, deboned and cubed (about 3 cups)
- 1 large velveeta chunk (about 1/3 package)
- 3/4 cup chopped celery
- 3/4 cup chopped carrots
- 3/4 cup chopped onions
- 6 tablespoons butter
- 6 tablespoons flour
- 3-4 cans (15 oz) chicken broth
- 1/2 - 1 jars sliced jalapeños (to taste)
- 1 bag frozen diced hash brown potatoes (not shredded)
- 2 pints half and half (or heavy cream)
- 1 tablespoon ground black pepper
- 1 tablespoon dried basil
- 1 tablespoon dried thyme
- - fresh cilantro, chopped (optional topping)
- diced chilies (optional topping)
- crumbled tortilla chips (optional topping)
- sour cream (optional topping)
How To Make chicken jalapeno soup
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Step 1Sautee veggies in 6 T butter.
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Step 2Add flour to start a roux.
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Step 3Add chicken broth and half-and-half (or heavy cream), turn up to med-high and stir until it boils and thickens.
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Step 4Turn the heat to med-low and add drained, jarred jalapeno slices and chunks of Velveeta and stir until melted into the soup.
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Step 5Add the chicken. Add the herbs. If you want more heat, add a T of jalapeno juice. Turn heat to low and simmer until the soup is completely heated through and thickened.
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Step 6Add toppings of your choice and enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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