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
Prep time: 35 min
Cook time: 1 hour 15 min
Ready in: 1 hour 50 min
Yields: Serves six people
© 2018 Ryan Christopher Beitler
