Chicken soup with roasted jalapeños

Contributed by Preston Maring, MD

Chicken soup with roasted jalapeños

This recipe can add some heat to your evening fare. Roasting jalapeños gives them a distinctive flavor that's great in this soup.

Servings: 4


  • 2 large jalapeños
  • 2 tablespoons sesame oil
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 2 cups (or more) cooked chicken leftovers, shredded
  • 2 cloves garlic, minced
  • 6 cups chicken stock
  • 1/4 cup soy sauce
  • Sea salt and freshly ground pepper to taste
  • 1 tablespoon ginger, finely grated
  • Juice of 1 lime
  • 1 cup bean sprouts
  • 1/2 cup cilantro, chopped


  1. Roast the jalapeños in a skillet over medium-high heat.
  2. After they are softened a bit, slice in half lengthwise and remove the seeds. Flatten the pieces and continue cooking skin side down in the skillet until they are blackened. Dice finely.
  3. In a soup pot, sauté the onions in the sesame oil until the onions are browned and sweet to the taste. Add the chicken, green pepper, garlic, and jalapeños. Sauté briefly.
  4. Add the stock, soy sauce, sea salt, and pepper and bring to a boil.
  5. Press the grated ginger with your fingertips to extract about 1 teaspoon of ginger juice. Add the juice to the soup, cover, and simmer for 15 minutes.
  6. Stir in lime juice, bean sprouts, and cilantro.
  7. Adjust seasonings to taste.