A great soup for leftover roast or smoked chicken. Creamy, chunky and packed with flavour, this soup is the perfect meal for a cold fall or winter day.
Prep Time: 10 minutesminutes
Cook Time: 45 minutesminutes
Total Time: 55 minutesminutes
Servings: 6people
Ingredients
6cupschicken broth
4cupstable cream
3medium potatoes
1onion, minced
2carrots
2jalapeno peppers
1/2cupsfrozen corn
1 1/2cupssmoked chicken
salt
pepper
1tomato
1cupbaby spinach
1cupgrated cheddar
Instructions
Get the ingredients ready first. Start by peeling and dicing the potatoes and carrots. Cut them so that they are 1/2 inch cubes. Dice the onion, seed and mince the jalapeno peppers and cut the chicken into small chunks.
In a large soup pot bring the broth to a boil. Add the potatoes, carrots, jalapeno peppers and onion. Cook the vegetables in the broth for 10 minutes. Add the chicken, salt and pepper and cook 15 minutes longer.
Pour in the cream and bring the soup back to a boil. Lower the heat to a simmer and cook for 15 minutes.
Ladle the soup into a bowl and garnish with fresh diced tomatoes, baby spinach, and grated cheddar.