Hot and Spicy

We finally had some fall weather this weekend so I decided to make some soup. I was going to try a tortilla soup but didn't have the energy to make tortillas and didn't have the gas to go to the store... seriously. I was already on fumes and was too lazy to go to the gas station AND the store :)

This turned out great. It was super spicy because I might have left about 1/2 of the seeds from the jalepeno in the soup but it was super tasty. Too hot for Joseph though because he didn't add sour cream. The sour cream makes it very creamy and the cheese... well... you know how good melted cheese is.



Spicy Chicken Soup
  • 2 tablespoons of olive oil
  • 2 anaheim peppers (ribbed, seeded & diced)
  • 1 jalepeno (ribbed & diced... keep a few seeds for heat)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1/2 tablespoon cumin
  • 1 bay leaf
  • 2 quarts chicken broth
  • 1 chicken breast
  • 1 can diced tomatoes
  • 1 cup corn kernels (I used frozen)
  • 1/2 can tomato paste
  • salt and pepper to taste
Saute onions, garlic and diced peppers in a dutch oven and coat with oil. Add tomatoes, corn, tomato paste, cumin, & bay leaf and saute for 10 minutes. Add chicken broth and chicken breast and bring to a boil and than reduce to a simmer. Simmer over low heat for 20-25 minutes. Remove chicken from soup and shred.

Season soup to taste if necessary. Remove bay leaf and pulse in a blender (I did two batches). Add chopped chicken back to soup and garnish with with choice of toppings.

3 comments:

Natalie said...

I'm so saving this! Thanks!

Elizabeth said...

This looks great - it's totally going on my menu for next week!

Sophie said...

This soup sounds like it would be tasty on a fall OR winter delicious. I also like using sour cream to cool down spicy foods :). I'd love to feature your recipe on our blog! Please feel free to email me if you're interested.

Happy Holidays!
Sophie, Key Ingredient Chief Blogger
sophie@keyingredient.com

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