Dairy-free jalapeño Popper Soup

• परोसना: 4 servings
• सक्रिय समय: 25 minutes
• कुल समय: 1 hour 5 minutes

सामग्री

1 pound chicken breast

1 teaspoon chili powder

1 teaspoon smoked paprika

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon ground black pepper, plus more to taste

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1 teaspoon olive oil

6 ounces uncured bacon slices (about 4 slices)

1 large yellow onion, small dice (about 1 ½ cups)

3 celery ribs, small dice (about 1 ½ cups)

2 jalapeño peppers, seeded and finely chopped

4 garlic cloves, minced

2 medium russet potatoes, peeled cut into 1/2-inch cubes

4 cups low-sodium chicken broth

1 1/2 cups light coconut milk (one 13.5-ounce can)

Thinly sliced green onion, to garnish

निर्देश

Preheat the oven to 400ºF and line a large sheet pan with parchment (if needed). Place the chicken breasts on the sheet pan and drizzle with olive oil and a generous pinch of salt and black pepper on both sides. Bake until the chicken reaches an internal temperature of 165ºF, about 25 minutes. Once cooked, shred with two forks, a food processor, or a stand mixer.

Meanwhile, combine the chili powder, smoked paprika, salt, black pepper, cumin, and cayenne pepper in a small bowl and set aside.

Heat the olive oil in 6-quart Dutch oven or pot over medium heat. Add the bacon slices in a single layer and cook until browned and crisp, about 3 minutes per side. Remove the bacon from the pot and set aside on a paper-towel lined plate. Remove all but one tablespoon of the bacon fat from the pot.

To the pot, add the onion and celery and cook, stirring occasionally until the onion is translucent and browning, 7 to 9 minutes. Add the jalapeño, garlic, and spice mixture, and continue cooking until fragrant, about 2 minutes.

Add the diced potatoes and mix well to combine. Continue cooking, stirring frequently, until the potatoes are lightly brown, about 5 minutes.

Add the broth and coconut milk, increase the heat to high, and bring to a boil. One boiling, lower the heat to medium-high, and lightly boil until the potatoes are fork tender, about 12 minutes.

Meanwhile, chop the cooked bacon into small pieces.

Reduce the heat to low and stir in the shredded chicken and chopped bacon. Reserve some bacon for garnishing, if desired. Simmer, covered, on low until serving.

To serve, divide the soup between four bowls and top each with green onion, chopped bacon, and a few thin jalapeño slices (if desired).