Jalapeno Chicken Soup Recipe

Prep chicken and aromatics

Trim any excess fat from the chicken thighs and pat dry. Finely dice the yellow onion (to make 1 cup), mince the garlic, and thinly slice and seed the jalapeños if you want milder heat.

Sauté aromatics

In a large Dutch oven or soup pot, heat 2 tbs olive oil over medium heat until shimmering. Add the diced onion, carrots, and celery. Sauté, stirring occasionally, until vegetables soften and the onion becomes translucent, about 6–8 minutes. Add the minced garlic, sliced jalapeños, dried oregano, and ground cumin and cook 1–2 more minutes until fragrant.

Cook chicken

Push the aromatics to the side and add the chicken thighs to the pot. Lightly brown both sides for 2–3 minutes per side (they will finish cooking in the broth).

Simmer

Pour in 6 cups chicken broth and 1 cup water. Add the bay leaf, 1.5 tsp salt, and 0.5 tsp black pepper. Bring to a gentle boil, then reduce heat to low and simmer, uncovered, for 20–25 minutes until chicken is cooked through and vegetables are tender.

Add corn and beans

After the chicken is cooked, add 1 cup corn kernels and 1 cup rinsed black beans to the pot. Continue to simmer 5–7 minutes to heat through and let flavors meld.

Shred chicken

Remove the chicken thighs to a cutting board. Shred the meat with two forks or chop into bite-sized pieces. Discard any bones (if present) and return shredded chicken to the pot.

Adjust seasoning and acid

Stir in 2 tbs fresh lime juice and taste the soup. Adjust salt and pepper as needed (add up to 0.5 tsp more salt if desired). If you prefer more heat, add up to the optional 0.5 jalapeño slices at this point.

Serve

Ladle the hot soup into bowls. Top each bowl with diced avocado, a sprinkle of chopped cilantro, tortilla strips or crushed chips, and a dollop of sour cream or Greek yogurt if using. Serve immediately.

Storage

Cool leftover soup to room temperature, then refrigerate in an airtight container up to 4 days or freeze up to 3 months. If freezing, omit avocado and tortilla garnish until serving.