Roasted Jalapeno / Jalapeño and Chicken Soup by Mia Rowe. A Thermomix <sup>®</sup> recipe in the category Soups on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Roasted Jalapeno / Jalapeño and Chicken Soup

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Ingredients

4 person(s)

Roasted Jalapeno and Chicken Soup

2 Jalapeño chillies
1 small chicken breast, cut into small cubes
1 onion, small or 1/2 large
1 carrot, large
2 cloves garlic
20 g olive oil
20 g Butter
40 g plain flour
750 g chicken stock
1/4 tsp salt
60 g Milk
1 tomato, seeded and diced

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6

30min

Preparation 30min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
1st main course 2nd main course Appetizer Main course Side dish Starter Autumn Winter Mexican Meat dish Vegetable dish

Recipe's preparation

1. Preheat oven to 200deg C. Slice Jalapeño chillies in half lengthways and remove seeds. Place cut side down on baking sheet. Roast for 15 mins or until slightly darkened.

2. Place onion, carrot and garlic into thermomix and chop 5 seconds, speed 5. Scrape down sides

3. Add oil and cook 5 mins, 100 Deg, speed 1

4. Add prepared Jalapeño chillies and cook a further 1 min, 100 Deg, Speed 1

5. Add the butter, salt and flour and mix 3 sec, speed 5

6. Slowly add in the chicken stock through the lid on speed 1, for 1 minute.

7. Place diced chicken into Varoma tray and place on top of lid

8. Cook 15 minutes, Varoma, Speed 1.

9. Ensure chicken is cooked, remove and set aside.

10. Blend soup 30 seconds, speed 8.

11. Add milk and tomato and mix 10 seconds, speed

12. Pour soup into server.

13. Without washing bowl, add chicken to bowl and shred 4 seconds, reverse speed 4.

14. Add to soup and serve.

Accessories you need

Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.