chicken jalapeno soup
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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!
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yield
6 serving(s)
prep time
30 Min
cook time
30 Min
method
Stove Top
Ingredients For chicken jalapeno soup
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1rotisserie chicken, deboned and cubed (about 3 cups)
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1 lgvelveeta chunk (about 1/3 package)
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3/4 cchopped celery
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3/4 cchopped carrots
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3/4 cchopped onions
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6 Tbspbutter
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6 Tbspflour
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3-4 can(15 oz) chicken broth
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1/2 - 1 jarsliced jalapeños (to taste)
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1 bagfrozen diced hash brown potatoes (not shredded)
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2 pthalf and half (or heavy cream)
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1 Tbspground black pepper
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1 Tbspdried basil
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1 Tbspdried thyme
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fresh cilantro, chopped (optional topping)
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diced chilies (optional topping)
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crumbled tortilla chips (optional topping)
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sour cream (optional topping)
How To Make chicken jalapeno soup
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1Sautee veggies in 6 T butter.
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2Add flour to start a roux.
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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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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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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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6Add toppings of your choice and enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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