About 10 years ago, I cut the majority of processed foods out of our diet. We learned to cook everything from scratch and haven’t really missed it.
There is one exception: Chicken Jalapeno Soup.
This recipe came to me from a lovely lady in my church long before I cut canned soups and Velveeta from our diet. It’s a family favorite and the dinner that my youngest daughter asks for when her birthday rolls around. I have been experimenting with making the cream soup from scratch and using a bechamel sauce with cheese instead of Velveeta, but I have not perfected it yet.
I would love to tell you that I never use convenience foods and that we are 100% organic, but alas this lofty goal is a difficult thing to do in our culture. However, I can say that our diet is 100% better today than it was 10 years ago!
So, enjoy this warm and comforting soup- just don’t use processed foods as the cornerstone of your diet.
This soup is just plain good- even better the next day!
Chicken Jalapeno Soup
1 whole chicken
1 tbsp of olive oil
1/4 cup chopped onion
To the broth add:
2 cans cream of mushroom soup
2 cups cream (half/half will work great, plain milk is ok, but not nearly as creamy)
2- 4 oz cans of green chillies
1 jalapeno seeded and chopped
1 lb velveeta cubed.
Boil chicken until tender, remove from broth (save broth- you should have about 8 cups add water if you don’t), pull chicken from bone and tear into small pieces
In skillet heat oil and cook onions until clear, add garlic and cook for about 1 minute. Add onions to broth, then add the ingredients listed above except the velveeta. Cook for 10 minutes, stirring frequently. Add velveeta and cook over low heat until melted. Stir in chicken and cook on low until warmed through. Serve, this tastes great with cornbread.