Get Our FREE Cookbook!

From cookies to bars, breads to muffins you're sure to find something special to bake in this FREE cookbook -- Healthy Everyday Baking. DOWNLOAD your copy today!

E-Book
  • Blog
  • »
  • Jalapeño Chicken and Potato Soup

Jalapeño Chicken and Potato Soup

Posted by memeinge
February 23, 2016
Jump to recipe
This budget friendly soup uses a whole chicken and tons of veggies for a spicy, tasty, nourishing meal in a bowl

This budget friendly soup uses a whole chicken and tons of veggies for a spicy, tasty, nourishing meal in a bowl. 

by:

This budget friendly soup uses a whole chicken and tons of veggies for a spicy, tasty, nourishing meal in a bowl

February is the month where I want to live off comfort food. Casseroles, slow cooker meals, and soups are my jam in the month of February. Ok, let me be honest; soup is on my menu every week of the year no matter what the month is.

But in February, my body screams "FEED ME SOUP ALL DAY EVERY DAY!" If you don't believe me, come over and check my fridge & freezer. On second thought, maybe don't do that. You'll likely judge me because I have enough food in there to feed a family of four for at least a month. For example, I have four whole chickens in my freezer. K, make that had. I had four frozen chickens in my freezer because now I have three chickens plus lots and lots of this Jalapeño Chicken and Potato Soup, and that makes me so happy.

This budget friendly soup uses a whole chicken and tons of veggies for a spicy, tasty, nourishing meal in a bowl

Knowing that I have homemade, nourishing meals in the freezer makes me feel all warm and fuzzy inside, just like this soup will make you feel -- all warm and fuzzy.

It's not a hard soup to make, but a whole chicken can make it seem daunting. It does take a little time to make (but not much is hands-on time), but this is passive time and really not much work. 

Start your soup by boiling the chicken in water. This took me about an hour, but I did lots of other things during that time. You just want to cook your chicken. Once your chicken is cooked, you'll remove it and take the meat off the bone. Reserve the meat (and you can use the bones to make broth in your slow cooker). Keep that liquid you cooked the chicken in because we'll use it for the soup (to help make it even more chickilicious).

While you're letting your chicken cool, you'll toss all your veggies & spices in and let the soup boil until the vegetables are cooked. Then add in the shredded chicken and cook a smidgen longer to make sure everything is hot. Voila! You have one million cups (ok maybe just 12 cups) of soup packed with veggies, lean protein, and just the right amount of heat.

Note: I eat this for a few days then transfer to 2-3 cup containers for freezing. That way I only defrost enough for one to two servings and don't have to defrost the whole batch.

This budget friendly soup uses a whole chicken and tons of veggies for a spicy, tasty, nourishing meal in a bowl

Budget friendly soup w/ a whole chicken + tons of veggies for a spicy, tasty meal in a bowl from @healthyaperture
This budget friendly soup uses a whole chicken and tons of veggies for a spicy, tasty, nourishing meal in a bowl

Jalapeño Chicken and Potato Soup

Yield

Serves 12

Ingredients

  • 12 cups water
  • 1 (3-4 pound) whole chicken
  • 2 onions, chopped
  • 1 bell pepper, chopped
  • 2 jalapenos, chopped
  • 1/2 bunch cilantro
  • 4 cloves garlic, chopped
  • 1 pound potatoes, chopped
  • 1 tsp cumin
  • 1 3/4 tsp salt
  • 1/2 tsp cayenne pepper
  • 3 TBSP fresh lime juice (about 1 lime)

Directions

  1. Put the water and chicken in a large stock pot. Heat over medium-high until the water boils. Reduce heat to a simmer and cover. Cook for about 1 hour, until chicken is done. Carefully remove chicken and allow to cool. 
  2. Meanwhile, add onions, bell peppers, jalapenos, cilantro, and garlic to the bowl of a food processor. Pulse until well chopped. (Alternate: mince jalapenos and garlic, and dice onions and bell pepper)
  3. Once the chicken has cooked, transfer the chopped veggies, the chopped potatoes, cumin, salt, and cayenne pepper to cooking liquid in the stock pot. Bring to a boil and reduce heat to a simmer. Cover and simmer for 45-60 minutes until potatoes are done. 
  4. Meanwhile, remove chicken from the bone and shred. Transfer shredded chicken to the soup once the potatoes are done. Stir in lime juice. Simmer for 10 minutes. Serve with optional toppings like chopped cilantro, grated cheese, and avocados. Enjoy!

 

Notes:

*One 3-4 pound chicken yields about 4 cups of cooked chicken (or about 1 pound cooked chicken)

*Half of a bunch of fresh cilantro yields about 1/2 cup 

Click for nutritional information
Calories 100
Carbohydrates 9.9g
Fiber 1.8g
Sugar 2.7g
Fat 1.6g
Protein 10.8g
Sodium 345mg
Print this recipe

memeinge

memeinge
Meme Inge is the author of the FRUGAL FEASTS Feature on HealthyAperture and is a registered dietitian/nutritionist living in sunny San Diego, CA. Growing up surrounded by a family of cooks, Meme has always been a lover of food. She started the blog Living Well Kitchen as an outlet for sharing her kitchen creations and nutrition knowledge with others. Living Well Kitchen is busting with recipes, practical nutrition advice, local restaurant reviews, fitness fun, and any other ramblings she may have. Join her as she waxes poetic about fruits & veggies and tries to make southern staples just a little bit healthier
More posts by memeinge
comments powered by Disqus
x

Never miss a new post. Sign up to subscribe.

Automat:ee