This is a great variation on chicken soup—easy and fragrant. You can use fewer jalapenos if you want to turn down the heat, or just take out the seeds and membranes for a zesty flavor without heat. (BE CAREFUL! Do this with gloves on, I’m not kidding! The seeds and membranes are where the heat lives and it can transfer easily to your hands.)
1. Combine all ingredients in a stock pot and bring to a boil.
2. Immediately reduce heat and simmer for about 40 minutes, stirring occasionally. Garnish with chives.