Easy Jalapeño Chicken Cheddar Soup
This Easy Jalapeño Chicken Cheddar Soup is a rich and creamy blend of chicken, sausage, fresh vegetables, and bold seasonings. Topped with Mexican crema, cheese, and fresh cilantro, it’s a comforting dish with a spicy twist that's perfect for family dinners or meal prep. Ready in under an hour, this soup will quickly become a household favorite.
Easy Jalapeño Chicken Cheddar Soup
Big Poppa
Rated 5.0 stars by 1 users
Category
Soup Recipes
Cuisine
Tex-Mex
Servings
6
Prep Time
20 minutes
Cook Time
45 minutes
Spice up your soup game with this hearty and flavorful Jalapeño Chicken Cheddar Soup! Loaded with tender chicken, savory jalapeño cheddar sausage, and a medley of vibrant veggies, this soup delivers comfort with a kick. Perfect for chilly evenings or when you crave bold flavors, this recipe is a must-try for soup enthusiasts.
Ingredients
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2 Jalapeño Cheddar Sausages
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4 Chicken Drumsticks (butterflied)
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1 cup Chopped White Onions
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4 cloves Chopped Garlic
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1 cup Chopped Red Peppers
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1 cup Chopped Jalapeños
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2 Chopped Stalks of Celery
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2 tsp Big Poppa’s Little Louie’s Seasoning
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2 tsp Big Poppa’s Jallelujah Lime Seasoning
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2 tsp Big Poppa’s Jallelujah Jalapeño Seasoning
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2 Cartons Chicken Stock
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1 Can Hatch Green Chiles
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1 Can Rotel Tomatoes
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1 Can Pinto Beans (drained)
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⅓ jar Mexican Crema (plus extra for garnish)
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1 cup Shredded Sharp Cheddar
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1 cup Shredded Triple Cheddar
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1 tbsp Melted Butter
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2 tbsp Flour (for roux)
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Optional toppings: Sliced Avocado, Chopped Cilantro, Fresh Lime
Directions
Prepare the Meat:
Preheat and oil a griddle. Butterfly the chicken drumsticks and sear them on both sides with Big Poppa’s Little Louie’s, Jallelujah Lime, and Jallelujah Jalapeño Seasonings. Remove once browned but not fully cooked.
Add sausages to the griddle, brown evenly, then slice into thick pieces and sear. Wrap the cooked meat in foil to keep warm.
Cook the Veggies:
Preheat and oil a soup pot. Add onions, red peppers, celery, and jalapeños. Season with Big Poppa’s Little Louie’s and Jallelujah Lime Seasonings. Sauté until translucent.
Add garlic and stir for 1-2 minutes.
Combine Ingredients:
Chop the seared chicken and sausage, then add to the pot.
Stir in Hatch green chiles, Rotel tomatoes, and additional Big Poppa’s Little Louie’s and Jallelujah Jalapeño Seasonings.
Pour in chicken stock and bring to a boil. Reduce heat, cover, and simmer for 30-45 minutes.
Thicken and Finish:
Stir in Mexican crema and pinto beans. Add shredded cheddar cheeses and stir until melted.
Create a roux by mixing melted butter and flour, then stir into the soup to thicken. Let simmer for 5 minutes.
Serve and Garnish:
Ladle soup into bowls and top with Mexican crema, avocado slices, chopped cilantro, and a squeeze of fresh lime. Serve hot and enjoy!
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