Jalapeno Cubanelle Chicken Soup
5
Minutes Prep Time
25
Minutes Cooking Time
30
Minutes Total Time
6
Serves Servings
Ingredients
- 1 Package Raw Harvest Jalapenos, seeds removed, sliced
- 2 Raw Harvest Cubanelle Peppers, chopped
- 2 Tbsp Olive Oil
- 1 Onion, diced
- 3 Garlic Cloves, minced
- 3 Cups, Cooked Rotisserie chicken, shredded
- 6 Cups Chicken Broth
- 1 Tbsp. Lime Juice
- 1 Cup, coconut milk
- 1 Cup Mixed Shredded Cheese
- 1 Tsp. Paprika
- Salt and Pepper to taste
- Crispy Bacon, topping
Directions
- In a large pot over medium heat, add olive oil, once hot add onions, sauté until translucent, add garlic, jalapenos, and cubanelle peppers sauté for 10 minutes.
- Add chicken, lime juice and broth. Bring to a simmer on medium heat, reducing to low, cook for 15 minutes, until peppers have softened, add coconut milk, paprika and salt and pepper.
- Remove from heat and add shredded cheese and crispy bacon, mix until all combined and cheese has melted and ready to serve.
Video Recipe Below:
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