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Chicken-Jalapeno Soup “The cold buster”

This week, our recipe comes from our stash of jalapeno peppers.

The jalapeno is an easy grow in the garden, and a great producer.  

Each of our plants yielded well over 150 peppers throughout the season last year -and this is a great way to use some up.

If you don’t have any fresh left from this past season – pick a few up at the store and try this quick and easy to make soup!  

We make it whenever we feel a cold coming on, or just want to warm up from a winter’s chill.  

It’s quick too – it can go from thought to table in about 20 minutes.  We usually serve with a grilled cheese sandwich on the side.  

One thing is for sure – it will open up your sinuses!

chicken jalapeno soup

OWG’s Jalapeno Chicken Soup

(Makes about 4 servings)

½ lb chicken tenders cut into small cubes

½ onion – diced

3 stalks of celery – diced

3 cloves of garlic – crushed

1 clove of garlic – minced

½ green pepper – diced

3 jalapeno – sliced

¾  cup rice or ditalini pasta

4 cups of chicken stock

1 Tbsp. finely chopped cilantro

1 tsp. garlic salt

½  tsp. crushed black pepper

1.. Brown chicken in dutch oven or a stock pot with the olive oil. 

2. Add the onion, celery, crushed garlic and green pepper to pan and sauté for 3 minutes. 

3. Add chicken stock, minced garlic, jalapeno peppers, and garlic salt and bring to a slow simmering boil.  

4. Add rice or pasta and crushed black pepper and let it simmer for 7 to 10 minutes for rice and 10 to 12 minutes if using the pasta….and enjoy!

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