Thursday, January 7, 2016

Jalapeno Chicken Chowder

This is a great soup!  I didn't add the bacon but imagine it would be great in here!  I double this for our family and I use the jarred jalapenos instead of the fresh.  This is great served with crushed tortilla chips on top!  Original recipe is found here:  Darcie Dishes

Olive oil 
1 # chicken thighs or breasts diced into bite size pieces 
salt and pepper to taste
1 medium onion, diced
1-2 large carrots, diced
1 large celery stalk, diced
5 small jalapenos, diced (do not include the ribs or seeds unless you want more spice) **Jarred jalapenos can be substituted 
3 garlic cloves minced
2 teaspoons chili powder
1 teaspoon oregano
1 teaspoon cumin
pinch of cayenne or red pepper flakes
1 can diced tomatoes with green chilies
2 cups chicken broth
8 ounce cream cheese
1/2 cup heavy cream
8 ounce bacon, cooked and crumbled
Optional:  tortilla chips and diced green onions
  • Heat oil in large pot.
  • Add chicken and season with salt and pepper.  Cook until no longer pink.  Remove from pan and set aside.
  • Heat more oil and cook veggies until tender.
  • Put chicken back into the pan and add the spices.  Cook for 30 seconds.
  • Add the diced tomatoes and broth and bring to simmer.  Let simmer 25 minutes uncovered.
  • Then add the cream cheese and heavy cream.  Stir until cheese is completely melted.
  • Turn off heat and stir in 1/2 of the bacon if using.
  • Garnish bowls with green onions and bacon if desired.
  • Serve with tortilla chips.

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