Chicken soup with roasted jalapeños

Contributed by Preston Maring, MD

Chicken soup with roasted jalapeños
An emailed slide show of Stockton Kaiser Permanente's farmers' market opening day on May 3rd showed many smiling faces with full bags. Fontana Kaiser Permanente's market is scheduled to open May 24th after nine months of planning. Redwood City's market will open on June 8th. Again, the Pacific Coast Farmers' Market Association continues their invaluable support for KP and the farmers. This week's 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 Tbsp sesame oil
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • Cooked chicken leftovers, at least 2 cups, shredded
  • 2 cloves garlic, minced
  • 6 cups chicken stock
  • 1/4 cup soy sauce
  • Sea salt and freshly ground pepper to taste
  • 1 Tbsp ginger, finely grated
  • Juice of 1 lime
  • 1 cup bean sprouts
  • 1/2 cup cilantro, chopped


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 tsp of ginger juice. Add the juice to the soup, cover and simmer for 15 minutes. Stir in the lime juice, bean sprouts and cilantro. Adjust seasonings.