Cream of Jalapeño Soup with Chicken

Soups and stews are my favorite fall dishes, and since the temperatures in Albuquerque have dropped 20 to 25 degrees, I’m getting ready for the autumn soup season.  Chicken, jalapeños, and half and half make a perfect start!

Cream of Jalapeño Soup with Shredded Chicken

Here is an innocent-looking soup that is hotter than it appears. The combination of chicken and chiles occurs often in all Southwestern cuisines but the use of jalapeños is more prevalent in Texas.

4 jalapeños, stems and seeds removed, chopped

1 3-pound chicken, cut in pieces

1 large onion, chopped

1 stalk of celery, chopped

2 carrots, peeled and diced

1 clove garlic, chopped

1 teaspoon ground cumin

1 quart water

2 cups half and half

1 or 2 jalapeños, stems and seeds removed, finely chopped for garnish

Combine the jalapeños, chicken, onion, celery, carrots, garlic, cumin, and water in a pot. Bring to a boil, reduce the heat, cover and simmer until the chicken starts to fall off the bones. Remove the chicken and bones and reserve the stock. Remove the skin and fat from the chicken and shred the meat.

Puree the stock and strain the mixture so that it is smooth.

Pour 3 cups of the stock into a large saucepan, add the half and half, and heat through.

Add the chicken and continue heating through. Pour into bowls and garnish with the finely chopped jalapenos.

Yield: 6 servings

Heat Scale: Medium-Hot

For more spiced up recipes, be sure to visit the Burn! Blog, the official blog of the Fiery Foods & Barbecue SuperSite, here.