Heat the oil in a large saucepan set over medium heat. Add the onion, red pepper, green pepper, roasted red pepper, garlic, salt and pepper. Cook for 5 minutes or until tender. Stir in the tomato paste; cook for 2 minutes.
Add the broth and diced tomatoes; bring to a boil. Stir in cooked and shredded chicken and rice. Simmer for 15 minutes or until slightly reduced and fragrant. Season to taste. Garnish each bowl with a dollop of sour cream.
Up the iron in this recipe by stirring in 4 cups of baby spinach 5 minutes before the soup is ready.
Serve with hot sauce for those who like it spicy.
Note: Recipe Inspired by Lori, Perdue Community Member
Serving Size 2 cups
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat8g (12%)
Saturated Fat 2g (10%)
Trans Fat 0g
Total Carbohydrate33g (11%)
Dietary Fiber 5.5g
Vitamin A 6%
Vitamin C 6%
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.