Jalapeno Chicken Soup
Blog: www.nextinlime.com
Servings: 5
Ingredients
- 2 tablespoons cooking oil
- 2 ribs (100 g) celery - finely chopped
- 1 medium (200 g) onion - diced
- 1 medium (100 g) carrot - peeled and finely chopped
- 4 cloves garlic - fresh, minced
- 1 teaspoon salt - adjust to taste
- 1 teaspoon ground black pepper
- ¼ teaspoon dried thyme
- 1 tablespoon sugar
- 1 tablespoon white vinegar
- 1 tablespoon chicken bouillon base - or granules/powder
- 4 cups (946 ml) water
- 1 pound (454 g) chicken thighs - boneless, skinless, cut into small bite size pieces (Note A)
- 6 (150 g) jalapenos - seeds removed and chopped (Note B)
- 1 large (100 g) green bell pepper - seeds removed and chopped
- 2 cups (150 g) cabbage - finely shredded
- 1.5 tablespoons cornstarch - for slurry
- 12 sprigs cilantro - stems and all, finely chopped, or sub with parsley
- 2 tablespoons lime juice - fresh
Instructions
- Heat cooking oil in a large pot on medium heat. Add celery, onion, carrot and saute 6 to 8 minutes or until softened.
- Add garlic, stir and cook one more minute.
- Then add salt, black pepper, thyme, sugar, vinegar. Stir for a minute, add chicken bouillon plus water. Turn the heat up to high and bring to a boil.
- Add the chicken pieces, let the soup come to a simmer. Then turn the heat down just enough to maintain that simmer. Cook 10 minutes.
- Stir in jalapenos, green bell pepper, cabbage and cook 6 to 8 minutes.
- Prepare slurry by dissolving cornstarch in 3 tablespoons cold water. Pour this into the simmering soup and stir 2 to 3 minutes or until the soup thickens.
- Turn the heat off, mix in chopped cilantro and lime juice. Taste and adjust for salt and pepper. Serve and enjoy!
Notes
- Note A: Chicken – feel free to sub chicken thighs with breasts. Reduce the cooking time a bit as overcooked breast meat easily gets chewy and leathery.
- Note B: Jalapenos – I consider this soup mild, but if the quantity of jalapenos still worries you, reduce it a bit and increase the amount of bell pepper.