The air is getting chilly, sometimes a little wet & windy, the temperature is dropping… It’s soup season. Around here we make soup almost weekly. Served with a warm piece of pumpkin bread it makes an especially nice fall meal.
So in the wee hours of the morning I posted one of my all time favorite soup recipes (Creamy Chicken & Rice Soup) and then realized that I’ve already posted it. I hate it when that happens.
Luckily, I have more than one fantastic soup recipe! This one is all new and an excellent way to heat up a chilly, damp night!
Chicken Jalapeno Soup
3 cups cooked chicken, chopped
3 TB butter
2 stalks of celery diced
2 carrots, diced
1 large leek, sliced into half moons
1 cup of jalapenos diced very small (approx 5-6 peppers – more if you want more heat)
2 cups of potatoes, peeled & diced (2-3 potatoes)
64 oz of chicken stock
4 cups water
1 cube of chicken bouillon
1 cup half & half
2 cups heavy cream
salt & pepper
1. In stock pot, saute all vegetables in the butter until leek & celery are soft. Salt & pepper the veggies. Add chicken, chicken stock, water and bouillon and bring to a boil. Reduce heat, cover and simmer for 30-60 minutes, stirring occasionally.
2. Stir in the half & half and cream. Simmer over low heat for 15 minutes. Crush some tortilla chips on top when serving.
A quick note about leeks. These members of the onion family add a wonderful sweet flavor that a regular onion just doesn’t have. If you’ve never cooked with one before you might be surprised to find that they trap a lot of dirt between their layers. To prepare a leek, cut off the root tip and the dark green leaves – discard. Peel off the first layer of the leek and discard that also. Then slice the leek in half and into thin half moons. Place the pieces in a colander and rinse well with water – swishing them around with your hand to separate the layers and rinse away all the dirt.