Creamy Chicken Bell Pepper Soup

This delicious and easy vegetable-packed recipe is better than anything you can buy out of a can. This creamy red pepper soup is so full of flavor and pairs well with tortilla chips and radishes to garnish! 

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I made this recipe up when I bought far too many red bell peppers than I could use. I also like to use orange and yellow peppers too! 

I enjoy this bell pepper soup recipe because it can be made in many different ways. I like to add tomato into the soup sometimes and fire roast the peppers and tomatoes. Having a roasted red pepper and tomato soup is great with grilled cheese sandwiches. The possibilities are endless! 

 

For today’s recipe, I didn’t have any tomatoes so I just stuck with peppers, onion,  baby carrots, and celery as the main vegetables in the soup. I prefer larger carrots but didn’t have any on hand. 

These soup recipes fill you up, they feed a crowd, and most children love them. The bonus is that the soup is loaded with vegetables, and it creates very little waste. 

Adding in a nice bone broth or chicken stock is yet another pack of nutrition. There are so many health benefits of using bone broth. 

I wish I had some made on hand. I settled for regular chicken stock, but can’t wait to make up a homemade batch of bone broth next time.

If you want to keep this soup strictly vegetarian you can use vegetable broth as a substitute instead! Other fun add ons include sliced radishes, spinach for more greens, and sour cream to top if you want more of a creamy taste.

CAN YOU MAKE THIS SOUP VEGETARIAN OR VEGAN?

Yes! Simply swap out the chicken broth for vegetable broth. Instead of butter, you can add in a vegan alternative. It should be a healthy fat of some sort. 

WHAT PAIRS WELL WITH THIS BELL PEPPER SOUP RECIPE?

I love making crusty artisan bread with this soup. Also, thinly sliced radishes for garnish with cilantro and tortilla strips are so tasty. I can’t forget to mention a salad to top off a simple and healthy weeknight dinner.

TIPS FOR MAKING CREAMY CHICKEN BELL PEPPER SOUP

• I like to barely chop all of the veggies. No need to dice them up because they are going to be blended later on. This saves a ton of time.

• Meld all of the flavors together by letter them saute in butter and garlic first. Then add in your broth and milk to combine even more. The total meld time is around 20 minutes. This is the bulk of the time cooking.

• I use my Vitamix blender because I do not have an immersion blender. If you have an immersion blender use that to save time. 

TOOLS YOU WILL NEED

• Deep pan 

• Blender or Immersion Blender

• Cutting Board + Knife

• Measuring cups

• Ladle for serving

CREAMY CHICKEN BELL PEPPER SOUP INGREDIENTS

• 1 Stick of salted butter
• 1 medium yellow onion
• 3-4 Bell Peppers (any colorwork)
• 2 cloves of Garlic
• 1 tsp. Salt + 1 tsp. Pepper 
• 3-4 Stalks of celery
• 3 carrots cut into quarters 
• 1 tsp. ground cumin
• ½ tsp. Thyme fresh or dried works
• 4 cups of Chicken stock
• 2 Cups of Milk or Heavy cream
• 2-3 cups of Chicken (Home cooked or Rotisserie)
• ½ cup of Chopped cilantro
• Tortilla strips and radishes if you want to garnish it

HOW TO MAKE CREAMY CHICKEN BELL PEPPER SOUP

• In a large soup pot or pan with higher edges melt your butter over medium-high heat. Loosely chop in the onion, celery, carrots, bell peppers, and saute them. Stit quite often to coat all of the vegetables in butter. Sometimes I like to add in some cilantro and a little spinach for extra greens and flavor. Optional. 

• Add in your salt, pepper, cumin, and thyme, and continue sauteing until fragrant. Around 3 minutes.  

• Add in your broth and cream to the pot and then turn down the heat so it can simmer and meld all of the flavors together. This will be around 15 minutes. 

• Once the veggies are softened and the flavors are combined, either get out your immersion blender or a regular blender. Blend all of the ingredients until smooth. If you are using a blender work in batches of 2 so it doesn’t overfill and cause a mess.

• Add in the chicken and stir in and simmer for about 15 minutes. 

• Add in the cilantro and top with tortilla chips and radishes!

• Enjoy for 3-4 days in the fridge or freeze for up to 1 month in the freezer.

 

Check out my homemade Chicken and Dumpling soup for another day!