Category: dinner, soup
Yield: 4 servings
Calories/serving: 350
Preparation time: 60 minutes
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Ingredients
- 2 chicken, cubed
- 2 red peppers, sliced
- 2 heirloom tomatoes, diced
- 1 tablespoon olive oil
- 1 yellow onions, diced
- 2 cloves fresh garlic, minced
- 1 teaspoon cayenne pepper
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 liter chicken broth
- 1 tablespoon fresh ginger, grated
- 1 tablespoon honey
Directions
Heat the olive oil in a skillet over medium heat. Add the chicken cubes and cook them until they are browned on all sides. Remove the chicken from the skillet and set it aside.
In the same skillet, add the diced onions and minced garlic. Cook them until the onions are translucent.
Add the sliced red peppers, diced heirloom tomatoes, cayenne pepper, ground black pepper, salt, ground cumin, and ground turmeric to the skillet. Stir everything together and cook it for a few minutes until the peppers are softened.
Transfer the contents of the skillet to a pot. Add the chicken broth, grated ginger, and honey. Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer for 20 minutes.
After 20 minutes, use a blender to puree the soup until it is smooth. Return the pureed soup to the pot.
Add the browned chicken cubes to the soup and continue to simmer it for another 10 minutes, until the chicken is fully cooked.
Serve the soup hot. Enjoy your Spicy Chicken and Red Pepper Soup!
Ingredients
- 2 chicken, cubed
- 2 red peppers, sliced
- 2 heirloom tomatoes, diced
- 1 tablespoon olive oil
- 1 yellow onions, diced
- 2 cloves fresh garlic, minced
- 1 teaspoon cayenne pepper
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 liter chicken broth
- 1 tablespoon fresh ginger, grated
- 1 tablespoon honey
Category: dinner, soup
Yield: 4 servings
Calories/serving: 350
Preparation time: 60 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Heat the olive oil in a skillet over medium heat. Add the chicken cubes and cook them until they are browned on all sides. Remove the chicken from the skillet and set it aside.
In the same skillet, add the diced onions and minced garlic. Cook them until the onions are translucent.
Add the sliced red peppers, diced heirloom tomatoes, cayenne pepper, ground black pepper, salt, ground cumin, and ground turmeric to the skillet. Stir everything together and cook it for a few minutes until the peppers are softened.
Transfer the contents of the skillet to a pot. Add the chicken broth, grated ginger, and honey. Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer for 20 minutes.
After 20 minutes, use a blender to puree the soup until it is smooth. Return the pureed soup to the pot.
Add the browned chicken cubes to the soup and continue to simmer it for another 10 minutes, until the chicken is fully cooked.
Serve the soup hot. Enjoy your Spicy Chicken and Red Pepper Soup!
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