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Chicken Jalapeno Soup


Read the instructions. This issue plagues my cooking quite often.  In this case my apparent inability to read plagued the salsa jar. What should have been Chicken & Hatch Chili Stew turned into something with a little more heat than intended when a jar of jalapeno salsa was bought instead on salsa verde.  Didn't even know straight jalapeno salsa was made.  And to think I call myself Texan.  Huh.

Modifications Made:
As always, one small chicken was boiled in the minimalist of water alongside finely diced small yellow onion, one tablespoon garlic, one teaspoon comino, half bunch cilantro, two cubes chicken bouillon cubes, and a quarter cup of diced jalapeno salsa. With the chicken removed for cooling, the stock was tested for spice level and found it just fine.  A half cup of rice was cooked in the stock until almost done.  Not too done as it would become soggy sitting in the remaining heat.  Once the rice was done, one small bag of sweet corn was added along with shredded chicken.   

Scaled for Likability: Good
Jalapeno salsa is not salsa verde or even hatch chilis.  They are a flavor all their own.  The soup was very good with just jalapenos but would most definitely have been better with jalapenos and salsa verde.  Cooking the rice in the stock ensured a fuller flavor rice while providing a thicker soup stock.  Sweet corn added a contrast flavor to the heat of the jalapenos and offered some nice coloring.

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