Chicken & Roasted Red Pepper Soup
A fresh vegetables tray with jicama sticks, cucumbers and carrots go well with this South-of-the-border flavored soup. Add extra tortilla chips and salsa for a meal to please the whole family.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.goldnplump.com.
Cooking tools:
- Dutch oven
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Colander
- Can opener
- Ladle
- Wooden spoon
- Mixing bowl
- Serving bowl
Ingredients
- 1 tablespoon olive or vegetable oil
- 1/2 cup finely chopped onion
- 2 teaspoons garlic
- 4 cups low fat reduced sodium chicken broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1 jar (7 ounces) roasted red peppers, drained, rinsed and finely chopped
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon salt
- 1/2 teaspoon coarse ground pepper
- 2 cups coarsely chopped Gold'n Plump® Deli Rotisserie Chicken
- 1 cup broken tortilla chips
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