Is It Soup Season Yet?

Chicken Jalapeno Soup

I mean I really want to know. I love soup season. Don’t know what to make… how about a soup? Have a lot of odds and ends to eat up before they go bad? Looks like soup is going to be your friend.

Don’t get me wrong I love summer. I just love soup about as much. So yesterday it was a little cloudy and I thought what a perfect time to make a soup. At 8pm. When my house wasn’t 80 degrees. I had been perusing thru Pinterest and a Chicken Jalapeno style soup kept catching my eye. All the ingredients were on hand so why not. Here is my Chicken Jalapeno Soup:


  • 1.5 lbs chicken thighs
  • 1 Tbsp Avocado oil, or whatever you have on hand
  • 1/2 yellow onion diced
  • 1 bell pepper diced
  • 5 Cloves garlic diced
  • 1 Jalapeno, seeded & finely diced
  • 1 14oz can of Coconut Milk, Full Fat
  • 2 cups chicken broth
  • 2 tsp Cumin
  • 1 tsp Cayenne Pepper
  • 1 tsp Garlic Salt
  • 1 Tbsp Pepper
  • 1 tsp table salt
  • 1 Tbsp dried parsley
  • Diced cilantro & green onion for toppings

Stove Top Directions:

  1. In a soup pan pour in your oil and the chicken thighs. Mix together all the seasonings and pour half on your chicken while it is cooking up.
  2. While the chicken is cooking dice up your bell pepper, onion, garlic, jalepeno & toppings.
  3. Once the chicken is cooked pull out and let it rest before cutting into it.
  4. Throw in the veggies and get them softened about 5-7ish minutes.
  5. Dice the chicken after letting it rest about 5 minutes and throw back into the pot with the softened veggies.
  6. Add garlic and cook for about 30 seconds just to get it flavorful.
  7. Pour in the chicken broth and let the soup simmer for 20 minutes.
  8. Shake really well before opening the coconut milk and pouring it into the soup. Let it cook on low for 10 minutes.
  9. Dish up and throw those toppings on there for extra flavor and texture!

Slow Cooker Directions:

  1. Put everything except the coconut milk and toppings into the slow cooker. Turn on low for 6-8 hours.
  2. Turn slow cooker onto High and pour in the heavily shaken coconut milk can. Let simmer for 15-20 minutes and then dish up

If you find the soup to be too spicy you can always use half a jalapeno, or crumble up some tortilla chips or add sour cream. Our household isn’t eating dairy so we just ate thru the heat and it was lovely!

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