This year my garden has kinda.... stunk. Big time. The only thing that seems to be doing well are my jalapenos.
Since we have a ton to use up, dinner the past few weeks has been a tad on the spicy side. Our peppers this year are fire breathing hot!
They actually make you sweat! Hubs has to keep a napkin close by just to wipe his brow with every bite! But we secretly love the pain these peppers put us through!
The thing I love most about this soup is the roasted tomatoes. I am obsessed with them. They get so sweet and rich when they are nice and roasted/caramelized.
With the added jalapenos it's instantly a guy favorite for those game day or tailgate parties now that football has started back up. You can make it ahead of time, or even in the crock pot!
Roasted Jalapeno, Tomato and Chicken Soup
1 1/2 lbs of tomatoes quartered
2-4 jalapenos (depends on your tolerance for heat!)
1 large yellow onion peeled and quartered
1/4 cup of olive oil
1/2 tsp salt
2 tsp minced garlic
6 cups of chicken stock
1 tsp cumin
the juice of one lime
2 chicken breasts cooked and shredded
2/3 of a cup of whole milk
Salt and pepper to taste
Optional garnish ideas:
Preheat oven to 450.
On a baking sheet, lay tomatoes, onions and jalapenos out. Drizzle olive oil and salt. Bake for about 20 minutes or until they are nice and roasted/caramelized.
Add roasted veggies to a large pot, along with your garlic, chicken stock, cumin and lime juice.
With an immersion blender, blend until smooth.
Add in chicken, simmer for about 15 minutes on medium/low heat. Mix in milk. continue to simmer for an addition 5-10 minutes. Salt and pepper to taste.
Serve with optional garnishes.
*To make without an immersion blender, transfer into a blender or food processor and process until smooth. Pour soup back into the pot when finished and continue proceeding steps.
*To make in a crock pot. Roast veggies as directed. Blend with chicken stock. Pour into a crock pot with remaining ingredients. Cook on low for 4 hours.