Jalapeño Chicken and Potato Soup
Spice Up Your Dinner with Jalapeño Chicken and Potato Soup!
Looking for a hearty, flavorful soup that will warm you up from the inside out? Our Jalapeño Chicken and Potato Soup is the perfect answer! This recipe beautifully blends the comforting creaminess of potatoes with a delightful kick of jalapeño, creating a truly satisfying meal. It’s a fantastic way to use up leftover chicken (or quickly cook some!), and it’s packed with fresh ingredients that make it both healthy and delicious.
This isn’t your average chicken soup. The combination of cumin, cayenne pepper, and fresh lime juice adds a vibrant Mexican-American flair that will tantalize your taste buds. It’s a family-friendly recipe that’s easy to customize to your preferred spice level. Don’t be afraid to adjust the amount of jalapeño to suit your heat tolerance!
What makes this soup special?
- Flavorful Kick: The jalapeños provide a wonderful heat that’s balanced by the creamy potatoes and savory chicken.
- Fresh Ingredients: We use fresh onions, bell peppers, cilantro, and lime juice for a bright, vibrant flavor.
- Easy to Make: This soup is surprisingly simple to prepare, making it perfect for a weeknight meal.
- Versatile: Customize the spice level and toppings to create a soup that’s perfect for your family.
Serving Suggestions:
Serve this soup with a dollop of sour cream or Greek yogurt, a sprinkle of grated cheese, and a few slices of avocado. A side of warm tortillas or crusty bread is also a great addition.
Frequently Asked Questions:
Q: Can I use pre-cooked chicken?
A: Absolutely! Using rotisserie chicken or leftover cooked chicken will save you time. Just skip the first step and add the shredded chicken to the soup later.
Q: How spicy is this soup?
A: The spice level depends on the amount of jalapeño you use. Start with one jalapeño and taste as you go. Remove the seeds and membranes for a milder flavor.
Q: Can I make this soup ahead of time?
A: Yes, this soup tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, but the potatoes may become slightly softer after freezing. It’s best to freeze it without the toppings.
Q: What kind of potatoes are best for this soup?
A: Yukon Gold or Russet potatoes work well. Yukon Golds will give you a creamier texture, while Russets will hold their shape better.
Get ready to enjoy a bowl of comforting, flavorful goodness! This Jalapeño Chicken and Potato Soup is sure to become a family favorite.
Jalapeño Chicken and Potato Soup
Ingredients
- 1 hour chicken cooking time
- 1 cup onions chopped
- 1 cup bell peppers chopped
- 1-2 jalapeños chopped
- 1/4 cup cilantro chopped
- 2 cloves garlic minced
- 1 lb potatoes chopped
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 1 tbsp lime juice
- to taste salt
- to taste pepper
Instructions
- Heat chicken in water until done (about 1 hour). Remove and cool.
- Pulse onions, bell peppers, jalapeños, cilantro, and garlic in a food processor until chopped.
- Add chopped vegetables, potatoes, cumin, salt, and cayenne pepper to the cooking liquid. Bring to a boil, then simmer for 45-60 minutes until potatoes are tender.
- Shred the chicken and add it to the soup. Stir in lime juice and simmer for 10 minutes.
- Serve with optional toppings like chopped cilantro, grated cheese, and avocados.
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