Jalapeno Pepper Soup

Mar 5, 2013

I have a confession.

I love spicy food.

There I said it. I love to sweat after eating some hot and spicy and full of greatness. I love the mouth burning, bursting, exploding flavor of jalapenos. I haven't always loved spicy food, but I craved hot and spicy buffalo wings and jalapeno poppers when I was pregnant. Since then it hasn't really left, this wonderful craving.

This soup fills you with warmth. It's full of flavor, creamy goodness.

Jalapeno Popper Soup

by Renee Pihowich
Keywords: soup/stew chicken jalapeno

  • 2 tbsp Vegetable Oil
  • 1 Onion (diced)
  • 1 green peppers (diced)
  • 4 Jalapeño (seeds removed and diced)
  • 3 Garlic Cloves (minced)
  • 1 + 1/4 pound Chicken Breasts (cut into bite-sized pieces)
  • 2 teaspoons Chilli Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Oregano (crushed between fingertips)
  • 1 (14 ounce) can Diced Tomato
  • 1 + 1/2 cups Chicken Broth
  • 2 cups Black Beans
  • 1 cup Corn
  • 8 ounces Cream Cheese
In a large, heavy-bottomed saucepan heat 1 tablespoons oil over medium heat and saute onion, both types of peppers and garlic until soft and tender.
Season the chicken well with salt and pepper. Add another tablespoon of oil to the pan with the chicken and lightly brown chicken on all sides. Season with chile powder, cumin and oregano.
Add tomatoes, chicken broth, beans and corn. Bring to a simmer and cook 30 minutes. Taste and season as needed.
Add cream cheese and stir until completely melted. Remove from heat.
Serve with crumbled bacon and both types of cheese sprinkled ontop.
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