Creamy Jalapeno Soup
Servings
4Serving size
about 2 cupsThis recipe can easily be multiplied and keeps well for about 72 hours in the refrigerator.
Ingredients
| 2 tsp. Olive oil |
| 1 large White onions (diced) |
| 1 pepper Poblano Pepper (seeded and diced) |
| 2 pepper Jalapeno pepper (stemmed, seeded, and diced) |
| 2 large ear Corn, sweet, yellow, raw (kernels shucked from cob) |
| 2 cups No salt added vegetable stock |
| 4 quart Water (divided) |
| 1/4 tsp. Salt |
| 12 ounces Boneless, skinless chicken breast |
| 1/2 cup Coriander (cilantro) leaves, raw |
| 4 ounce Semisoft goat cheese |
Instructions
Add the onion and cook for 5 minutes. Stir frequently.
Add the poblano and jalapenos and cook for 5 minutes. Stir frequently.
Add the corn, vegetable stock, 4 cups of water, and salt.
Cover and simmer for 40 minutes.
While the soup is simmering, place 3 quarts of water in a skillet over high heat.
As the water begins to simmer, add the chicken breast. Poach (at a simmer) for 12 to 15 minutes.
Remove the chicken to a plate and let cool. Cut the chicken into 1/2 inch chunks.
After the soup has simmered for 40 minutes, remove half of it to a bowl.
Add the cilantro and goat cheese to the half in the sauce pan, and using a blender or stick blender, puree until smooth.
Add the unpureed half of the soup back to the pan and add the cooked chicken breast.
Stir, bring back to temperature gently, and serve.
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Special Diet Information
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Lactose
This recipe contains cheese and may be safe for those who are lactose intolerant.
Recipe Notes
The title of this soup intrigued me immediately. I generally like spicy food – but not too spicy – and am probably middle of the road in my preferences. So I wanted this to be spicy but not overwhelming. Still, I figured that the creaminess of the goat cheese would temper the jalapeños somewhat. Adding the corn, which makes it a complete meal, and pureeing some of the soup helps balance the flavors.
If you like really spicy food, add a third (or even a fourth) jalapeño. If you want this to be a bit milder, a single or half of a pepper should do the trick.