Now that we are in the holiday season, the week is full of hustle and bustle. December has been a hectic month for us and I find that I have been looking for busy weeknight dinner options. I want low-prep but high reward on flavor. I have been using the Crockpot often these days as it is so good for warm, quick, delicious dinners. I decided I wanted to create a Crockpot soup both my husband and I would enjoy. Since winter arrived here in California, (which means it’s around 60 degrees) I have been craving soup. My husband is not a big soup eater and at winter time I would be happy with soup for dinner almost every night. My favorite soup is Tomato Basil, I just love the rich tomato flavor. My husband doesn’t really like tomatoes, so that is definitely not an option for dinner. When I do make the soup, I usually make it for myself for lunch.
I needed to solve this soup for my dinner dilemma. I know my husband eats Chicken Noodle Soup, so I knew the soup I was going to create would have a chicken base. He also loves Mexican food. My first thought was to make a hearty Chicken Enchilada or Tortilla Soup. Then as I was browsing Pinterest one evening there was a recipe for Jalapeno Popper soup and Mr. Secrets LOVES Jalapeno Poppers, this sparked an idea! I decided I would merge my two ideas to make a Jalapeno Chicken soup. This soup is hearty and has a little spicy jalapeno kick. Everything can be tossed into the crockpot making the prep work a breeze! This soup has robust flavors and is a quick prep for a weeknight dinner. The best part is that it satisfied us both. Mr. Secrets and I loved the flavors and found it filling. This has definitely been added to our weeknight meal favorite list.
3-4 pieces chicken breast
32 ounces of chicken broth
2 cans of (10 1/2 ounce cans) cream of chicken soup
1 1/2 cup of salsa
1/4 cup of diced purple onions
1/4 cup diced jalapeno peppers
2 cups shredded cheddar cheese
Place chicken breast in crockpot. Add broth, cream of chicken soup, salsa, onions, and jalapenos. Cook on high for 4-6 hours. When ready to serve, take the chicken out of the soup, shred and return to the soup. Then add 2 cups of cheese to the soup. Stir. Cook for another 20-30 mins.
Serve the soup with extra cheese and diced jalapenos.
*Tip: I use the nacho sliced jalapenos to make life easier, but I am sure you can use fresh jalapenos, just remember that adds more kick. Also you can adjust the jalapeno pepper to your liking.
Here’s to a good jalapeno kick,