chicken jalapeno soup

A few notes on this recipe: this soup is no joke. It is full-fat, artery-clogging goodness. I make a huge batch once a year, usually freeze a lot, and consider it my mid-winter warm-up treat. Additionally, it is not for the faint of heart. Sure, you could skimp a bit on the jalapenos, but come on– you have to appreciate the great heat that only two full cans of jalapenos can give.

Chicken Jalapeno Soup

Hands-on time: 45 minutes

Yields: a crap ton

1 rotisserie chicken

1 large Velveeta chunk

1 head celery

1 onion

5-7 carrots depending on size

1 Tbsp. butter

6 Tbsp. butter + 4 Tbsp. flour for roux

2 pints heavy cream

1 48 oz. can chicken stock

1 Tbsp. black pepper

1 Tbsp. Italian seasonings

2-3 jars Jalapenos- can use mild, medium or hot. Add Jalapeno juice for more spice.

2 bags diced hash brown potatoes


Chop celery, carrots, and onion. This is where my Vidalia Chop Wizard comes in sooo handy. I learned about the product from another blogger, and I am very thankful to have it in my kitchen. It is a bit of a pain to clean up, so I don’t use it for everyday chopping, but in large recipes like this one it cuts down on SO much chopping time.

Sautee in 1 Tbsp. butter for 10-12 minutes.


While veggies are cooking, remove rotisserie chicken meat from bone and chop. This is where you’ll need to get your hands dirty– it’s so much easier to just pick the meat off the bone with your hands and then chop from there. It’s okay– you’ll live. I promise. I discarded the bones and the skin from there, but if I was more handy in the kitchen I would save them for something like homemade chicken broth. I don’t have the patience for those shenanigans yet.


In a very large pot, combine chicken stock and heavy cream. Meanwhile, add flour to melted butter, stir/whisk to make a roux. Once cream and stock has come to a boil, add roux and simmer. After adding roux, add chunks of Velveeta until melted. Add in seasonings.


Now the magic happens! Throw in your veggies plus these:


And then, of course, the pièce de résistance, these bad boys:


Remember, add some juice if you’re like me and love to feel the burn all the way through your nostrils. 🙂

Simmer for 1 hr. Or, if you’re impatient like me, simmer 10 minutes then pop it in the microwave.

Enjoy with a nice salad or crusty piece of bread. Mmmmm….



Note: make sure you keep stirring this while it is simmering. There’s nothing worse than burning cream spoiling your delicious soup!


One thought on “chicken jalapeno soup

  1. Pingback: chicken jalapeno soup | Reality is for those who lack imagination

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