hot pepper chicken soup by the village inn


  • 3 large onions chopped
  • 2 cups jalapenos coarsely chopped
  • 2 cups hot cherry peppers coarsely chopped
  • Chicken stock
  • 24 oz. cream cheese
  • 2 lbs Yancey's Fancy Habanero-Jalapeno cheddar
  • 1 lb pepper jack
  • 1 1/2 pounds roux
  • 3 cups cooked chicken cubed
  • 1/4 cup chopped fresh garlic
  • 2 oz. Franks hot sauce
  • 1 quart heavy cream
  • Celery salt and pepper to taste

  1. In large sauce pot combine onions, and peppers and cook until soft. 
  2. Add 2 gallons chicken stock with celery salt and pepper and bring to a boil.
  3. While boiling, add cream cheese cut into cubes and whisk until fully incorporated.
  4. Slowly add roux until thickened. 
  5. Add shredded cheeses (including Yancey's Habanero and Jalapeno cheddar) and whisk again until combined. 
  6. Add 1 quart heavy cream, and chopped garlic along with the Franks hot sauce.
  7. Re-season with salt and pepper if necessary.
  8. Add chicken.


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