Creamy Chicken Bell Pepper Soup
This delicious low calorie veggie packed bell pepper soup contains staple ingredients like carrots, celery, and onion. When paired with the broth, cream, and bell peppers it truly couldn't be a more flavorful soup.
Equipment
- Deep pot
- Blender or Immersion Blender
- Cutting Board + Knife
- Measuring cups
- Ladle for serving
Ingredients
- 1 Stick Salted butter
- 1 Medium yellow onion
- 3-4 Bell Peppers (any color work)
- 2 Cloves of Garlic
- 1 tsp. Salt + Pepper
- 3-4 Stalks of celery
- 3 Carrots cut into quarters
- 1 tsp. Ground cumin
- 1/2 tsp. Thyme fresh or dried works
- 4 Cups Chicken stock
- 2 Cups Milk or Heavy cream
- 2-3 Cups Chicken (Home cooked or Rotisserie)
- 1/2 Cup Chopped cilantro
- Tortilla strips and radishes if you want to garnish
Instructions
- 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.