Wednesday, May 15, 2013

Chicken, Jalapeno and Black Bean Soup

Did you know that jalapenos can be tamed, I pinky swear it's true:@) And once tame the majority of us would really like the flavor they add. This Chicken, Jalapeno and Black Bean Soup is a great way to use up a few extra jalapenos from the big bag you get at the produce store!
I will say I find store bought jalapenos milder than ones grown in home gardens.
Don't know why that is, it's just an observation (same goes for radishes...)

How a fully cleaned jalapeno should look: 
The seeds have some heat but most of it is in the membrane. A melon baller works great!

Chicken, Jalapeno and Black Bean Soup-adapted from Old World Garden Farms
1 Tblsp olive oil-maybe a touch more if needed
1/2 lb chicken tenders cut into small cubes-I just used a boneless breast
Pinch of S&P for the chicken
1/2 onion diced
3 stalks celery diced-I came up short and added some celery seed
3 cloves garlic crushed
1/2 green pepper diced
4 C chicken stock
1 clove garlic minced
3 jalapenos sliced-mine were large and cleaned very well
1 tsp garlic salt-I used a pinch of kosher salt
3/4 C rice or ditalini pasta-I used half rice and added some rinsed canned black beans
1/2 tsp black pepper
Chicken Better Than Boullion, optional-just to bump up the flavor if desired, I added some
1 Tblsp cilantro, finely chopped
  1. Sprinkle chicken with S&P then brown in olive oil.
  2. Add onion, celery, crushed garlic and green pepper, saute for 3 minutes.
  3. Add minced garlic, stock, jalapenos and salt. Bring to a low simmering boil.
  4. Add rice or pasta and pepper, let simmer for 7 minutes or until rice/pasta is cooked. I used long grain rice and it had to cook longer.
  5. I didn't see any notes about the cilantro, my guess is, it should be added towards the end of the cooking time, when there's maybe 5 minutes left. I forgot about it and sprinkled it on at the end.


  1. This looks really good, Lynn, and I appreciate the tip about the melon baller. Thanks!



  2. Soup looks good, Lynn, and hot peppers are supposed to boost the metabolism! I may need to eat those seeds! xo

  3. Mmmmm the soup sounds great, Lynn! You are so right about the store-bought vs. the homegrown ones. We have some homegrown radishes in the fridge right now and they are sooo different than store-bought. I need to try the soup when all the jalapenos start multiplying!!

  4. OK, right now, I'm experiencing the first really HOT day of our summer. I'm kind of sweaty and gross from bipping around town with my daughter. Now, I click to this and see a soup (hot) with jalapenos (hot... tamed or not). So I guess I'm feeling hot Hot HOT right about now. I still think it sounds delicious, though.

  5. I love that melon baller trick Lynn, the soup sounds wonderful too!

  6. Oh, Lynn, that looks so delicious. I love soups year round. My latest favorite is Taco soup but I leave the jalapenos and black olives out. My bad. lol

  7. This would have so much flavor. I could eat soup every day, I don't care if people think of it as a cold weather food!

  8. It would go down well here as we are just starting winter.
    I have grown small red chillies here and I have never tasted such hot ones, much hotter than the ones in the shops.

  9. I love how you list the recipe and then manage to change a good portion of the ingredients to suit your tastes and pantry. That is the sign of a good cook.

  10. Your soup sounds marvelous! I'll definitely try it when we get a cooler day...summer arrived yesterday!

  11. I swear I left a comment but can't see it now, so, if you get two....woo hoo..:))

    I keep a jar of Nacho jalapenos that are NOT hot...just a little bite. I love them in EVERYthing...and am not a fan of fresh jalapenos.
    Your recipe sounds amazing.:)

  12. YUM...looks delicious! I would love it if you linked up to my Create It Thursday's live now!

  13. What a great way to clean the seeds from the jalapeno Lynn. I'm with you. The ones in the store are quite tame.

  14. This soup looks so good. Have a wonderful weekend.

  15. I am such a wimp when it comes to peppers. Must remember the membrane thing. I thought it was all in the seeds.

  16. I love peppers, I make them in every way, specially roasting them for Ratatoille. Your recipe looks marvelous! Thanks for sharing my friend.
    Big hugs,

  17. This sounds delicious! I have heard that about jalapenos and it works wonders.


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