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

Brown chicken in dutch oven or a stock pot with the olive oil.  Add the onion, celery, crushed garlic and green pepper to pan and sauté for 3 minutes.  Add chicken stock, minced garlic, jalapeno peppers, and garlic salt and bring to a slow simmering boil.  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!

Make sure to sign up to get our recipes each week by clicking the  “follow blog via email”  button on the right side of our blog page, or hit the “like” button on our Facebook bar

Chicken Jalapeno Soup

Ingredients

  • 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

Instructions

  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!

Recipe Notes

Recipe courtesy of Old World Garden Farms
Tagged on:                 

Subscribe To Our Newsletter

Join Our Mailing List To Get Our Free Gardening Tips, Recipes and DIY Tips Delivered Straight To Your Inbox!

You have Successfully Subscribed!

%d bloggers like this: