Screaming Jalapeno Soup
Jalapeno Soup
Ingredients
- 3 Carrots, Peeled, diced
- 2 ribs Celery, Chopped
- 1 Green pepper, Seeded, chopped
- 6 Tablespoons (3/4 stick) (85 g) Butter, Divided
- 2 (14 ounce) cans (400 g) Checked broth
- 3 cups cooked (420 g) Chicken, Shredded
- 1/4 cup (30g) Flour
- 1 1/2 teaspoons (7ml) Ground Cumin
- (1 pint) Carton (500 ml) Whipping cream
- 5 Jalapenos, Seeded, chopped
Instructions
- Combine carrots, celery and green pepper in large Skillet and saute in 4 tablespoons (55 g) butter
- Transfer to large soup pot and add chicken broth, shredded chicken and jalapenos (5 or more for serious heat). Bring to boil, reduce heat and simmer for about 30 minutes.
- In same Skillet, melt remaining 2 tablespoons (30 g) and add flour and cumin.
- Heat mixture on medium low heat, stirring constantly, to make a light brown roux.
- Stir in whipping cream, stirring constantly, but do not boil.
- Pour cream mixture into vegetable-chicken mixture and heat on medium, stirring constantly, just until mixture thickens.
Tips
If you like your soup extra hot, leave the seeds and veins in the jalapenos. Sprinkle a tablespoon of chedder cheese, to thicken it or make it less spicy, if you like cheese. Wear gloves when removing seeds for jalapenos and dont rub your face.
Cook Time
© 2018 Ryan Christopher Beitler