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
Ingredients
- 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
Directions
- Roast the jalapeños in a skillet over medium-high heat.
- 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.
- 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.
- Add the stock, soy sauce, sea salt, and pepper and bring to a boil.
- 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.
- Stir in lime juice, bean sprouts, and cilantro.
- Adjust seasonings to taste.