Return to Chicken Soup Recipes

 

Cheesy Chicken Jalapeno Soup

3 star rating
 

Add a Photo

Submitted by: NoodlesOP

 

This spicy soup contains a generous amount of jalapeno peppers, dried red peppers, and bottled hot sauce. Light cream, chopped chicken and processed cheese complete it, along with some cornstarch for thickening.
 

Ingredients

  • 2 cups jalapeno peppers
  • 1 tbls crushed dried red chili peppers
  • 2 cups your favorite hot sauce (such as Franks red hot or Tabasco)
  • 1 tsp garlic
  • 2 qts Half-and-Half or light cream
  • 1 lb of processed cheese (American or Velveeta), cut up
  • 3 tbls powdered chicken base
  • 4 cooked chicken breasts (cut into chunks)
  • 1/4 cup cornstarch

Save Recipe

Interact

 
Method

Combine 1 cup of the jalapenos, the crushed red pepper, hot sauce, and garlic in a food processor and puree. Place the pureed substance in a stock pot and turn on heat. When sauce starts to heat, put the chicken chunks into sauce and stir frequently. Add the Half and Half and chicken base, again stirring frequently so soup does not scorch bottom of pan. Once the soup is heated up to about 160 degrees add the processed cheese and stir until melted throughout. Once you have all the cheese melted, make a slurry out of your cornstarch by adding a little water--being careful not to make it too thin (the correct consistency is when the mixture makes ribbons coming off your fingers when pulled from the mixture), and add to soup. Cook 1 minute. Remove from heat and serve with shredded cheese and a couple jalapenos on top for decoration. .

 

Notes: While waiting for the Half and Half to heat up, mince the remaining cup of jalapeno peppers by hand (wear rubber gloves) and add to soup before adding cheese. (On a side note, I usually make this without measurements, therefore some of my measurements may be off; adjust to your taste.)

 

Number of Servings: unknown

 

Submitted by: NoodlesOP ()

 

Advertisement