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Unstuffed Pepper Soup

Unstuffed Pepper Soup Recipe

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Prep/Cook Time: 40 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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2 cups
1 tbsp oil
1 onion, chopped
1 red pepper, chopped
1 green pepper, chopped
1 roasted red pepper, chopped
2 cloves garlic, minced
1/2 tsp salt and pepper
1/4 cup tomato paste
4 cups no-salt chicken broth
1 can seasoned diced tomatoes (28 oz.)
1 1/2 cups cooked rice
2 tbsp sour cream


  1. 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.
  2. 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.

Tip

  1. Up the iron in this recipe by stirring in 4 cups of baby spinach 5 minutes before the soup is ready.
  2. 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)

  • Calories 285

  • Total Fat 8g (12%)

  • Saturated Fat 2g (10%)

  • Trans Fat 0g

  • Cholesterol 40mg (13%)

  • Sodium 489mg (20%)

  • Total Carbohydrate 33g (11%)

  • Dietary Fiber 5.5g

  • Sugars 9.5g

  • Protein 22g

  • Vitamin A 6%

  • Vitamin C 6%

  • Calcium 2%

  • Iron 4%

  • * 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.




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