This hearty, stick-to-your-ribs soup also has fire-roasted red peppers, garlic, onion and celery plus half & half to help make it extra thick and creamy.
This has a third of a cup of diced jalapeños in it making it fairly spicy. The heat level can vary from pepper to pepper, some will be hotter than others. Feel free to adjust the amount if you think it will be too spicy – or not spicy enough.
You can use fresh or jarred jalapeños. Look for the jarred ones by the pickles or in the Spanish section of your market. You can usually find the roasted red peppers there too. I like having them on hand at all times so I can use just a few as needed.
It’s fairly obvious that I look for any opportunity to scoop up my soup with tortilla chips! I love the combination, and lately, I’m all about soups with a Tex-Mex influence. They give you a double punch of cozy warmness, once from the steamy-hot soup and again, later, from the spicy pop of heat the peppers give it.
You can’t go wrong.
- olive oil, for sauteing
- 2 stalks celery, diced
- 2 small carrots, cut into coins
- 1 yellow onion, diced
- 1 fire-roasted red pepper (jarred), diced
- 4 cloves garlic, minced
- ⅓ cup diced jalapeño peppers, fresh or jarred, ribs and seeds removed
- ½ teaspoons dried thyme
- coarse salt and fresh black pepper
- 1.25 pounds boneless chicken, cut into 1-inch pieces
- 4 cups low-sodium chicken broth
- 2 + ½ cups peeled and cubed russet potatoes
- 1 + ½ cups corn
- 2 tablespoons fresh chopped parsley
- 1 cup half & half
- 2 heaping cups shredded sharp white or yellow cheddar cheese
- plain corn tortilla chips, for serving
- In a large soup pot or Dutch oven heat about 3 tablespoons oil over medium heat. Add the celery, carrots, onions, red pepper, garlic, jalapeños
andthyme. Season well with salt and pepper. Cook until tender about 5 minutes, stirring often.
- Season the chicken well with salt and pepper. Push the vegetables to the sides of the pan or remove to a bowl, add another tablespoon of oil and the chicken. Cook, turning to brown on all sides.
- Add the vegetables back in with the broth, potatoes, corn
andparsley. Season with about 1 teaspoon coarse salt (or ½ teaspoon table/fine salt) and ⅛ teaspoon black pepper. Bring to a simmer and cook 30 minutes.
- Stir in the half & half and the cheese. Bring back to a simmer and let cook 5 - 10 minute longer, until cheese is completely melted and the soup slightly thickens. Taste and season as needed before serving. Serve with tortilla chips.