Jalapeno Chicken Soup Recipe

Jalapeno Chicken Soup Recipe


  • 1 tablespoon coconut oil

  • 1 medium yellow onion, chopped
  • 4 garlic cloves, minced
  • 4 carrots, sliced
  • 4 stalks celery, sliced
  • 6 cups chicken stock
  • 2 heaping cups pulled chicken meat (preferably pasture-raised & organic)
  • 1 – 2 jalapeño peppers, sliced (seeded if less heat is desired)
  • Sea salt and freshly-ground black pepper to taste
  • Fresh cilantro for garnish (optional)


  1. Add coconut oil to a medium pot over low-medium heat.
  2. Add onion, garlic, carrots, and celery and saute for 10 minutes, until onions are translucent and vegetables are aromatic.
  3. Add chicken stock and meat, cover, and bring to a boil. Lower heat and continue to simmer, covered, for an additional 20 minutes, or until vegetables are just-tender.
  4. Add sliced jalapeños, sea salt, and black pepper to taste. Garnish with fresh cilantro (if desired) and serve hot.


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