Chef Jeff’s creamy, spicy jalapeño chicken soup

Chef Jeff is in the East Idaho News kitchen whipping up a creamy, spicy chicken soup with pickled jalapeños. This is the perfect dish for a cold winter day!

Ingredients

• 2 lbs. raw chicken breast cubed (bite-sized)
• 2 Tbsp. garlic chopped
• 2 qt. chicken broth
• 1 lg. onion chopped
• 2 qt. heavy cream
• 2 sticks butter
• 2- 12 oz. jars pickled jalapeno chopped (reserve liquid)
• 1 ½ c. flour
• ¼ c. jalapeno liquid
• 1 lb. jalapeno jack cheese, shredded
• salt and pepper to taste

Directions

• In a large pot over medium heat, melt the butter then add the onion, garlic, and jalapenos. Cook until the onions are soft (about 5-7 min).
• Add the flour and whisk to create a roux. Cook 2 min stirring constantly.
• Add the chicken broth and cream whisking as you add them. Slowly bring to a boil stirring often to prevent the flour from burning on the bottom of the pan. Lower the heat and simmer 10 min. stirring often to prevent burning and clumping.
• Add the chicken and simmer about 5 to 10 minutes to cook the chicken.
• Stir in the shredded cheese and stir until it completely melts into the soup.
• Salt and pepper to your preference. Finished! Enjoy!

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