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!
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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