Category: soup
Yield: 4 servings
Calories/serving: 350
Preparation time: 60 minutes
Sign up for free and start creating your own personalized recipes!
Ingredients
- 2 roasted red peppers, diced
- 2 tomatoes, diced
- 200 grams cooked chicken, shredded
- 1 tablespoon olive oil
- 1 yellow onions, chopped
- 2 cloves fresh garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 litre chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water
Directions
Heat olive oil in a pot over medium heat.
Add chopped onions and minced garlic, cook until onions are translucent.
Add diced roasted red peppers, diced tomatoes, shredded chicken, ground cumin and paprika. Stir and cook for 5 minutes.
Pour in chicken broth, bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
In a small bowl, mix cornstarch with water to create a slurry.
Pour the slurry into the pot, stirring continuously, until the soup thickens.
Remove the pot from the stove and let it cool for a few minutes.
Pour the soup into a blender and blend until smooth.
Return the soup to the pot and heat again over low heat until it's hot.
Serve the soup hot with a sprinkle of sesame seeds or a dollop of sour cream, if desired.
Ingredients
- 2 roasted red peppers, diced
- 2 tomatoes, diced
- 200 grams cooked chicken, shredded
- 1 tablespoon olive oil
- 1 yellow onions, chopped
- 2 cloves fresh garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 litre chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water
Category: soup
Yield: 4 servings
Calories/serving: 350
Preparation time: 60 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Heat olive oil in a pot over medium heat.
Add chopped onions and minced garlic, cook until onions are translucent.
Add diced roasted red peppers, diced tomatoes, shredded chicken, ground cumin and paprika. Stir and cook for 5 minutes.
Pour in chicken broth, bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
In a small bowl, mix cornstarch with water to create a slurry.
Pour the slurry into the pot, stirring continuously, until the soup thickens.
Remove the pot from the stove and let it cool for a few minutes.
Pour the soup into a blender and blend until smooth.
Return the soup to the pot and heat again over low heat until it's hot.
Serve the soup hot with a sprinkle of sesame seeds or a dollop of sour cream, if desired.
Reviews
0 ratings
Sign in to review this recipe