Chicken & Roasted Red Pepper Soup
A fresh vegetables tray with jicama sticks, cucumbers and carrots go well with this South-of-the-border flavored soup. Add extra tortilla chips and salsa for a meal to please the whole family.
1 tablespoon olive or vegetable oil
1/2 cup finely chopped onion
2 teaspoons garlic
4 cups low fat reduced sodium chicken broth
1 can (15 ounces) black beans, drained and rinsed
1 jar (7 ounces) roasted red peppers, drained, rinsed and finely chopped
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon coarse ground pepper
2 cups coarsely chopped Gold'n Plump® Deli Rotisserie Chicken
1 cup broken tortilla chips
Heat oil in a Dutch oven or large saucepan, over medium-high heat. Add onions and garlic. Cook 2 to 4 minutes, stirring frequently, until onions are softened.
Stir in remaining ingredients, except chicken and broken tortilla chips. Bring to a boil. Reduce heat to medium. Stir in chicken. Cook 5 to 6 minutes, stirring occasionally, until soup is hot and flavors are blended.
To serve, ladle into warm bowls and sprinkle each serving with 1/4 cup of tortilla chips. If desired, garnish with additional chopped fresh cilantro.
One Gold'n Plump Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
-
Servings4
-
- PER SERVING
-
Calories330
-
Calories from Fat35%
-
Total Fat13g
-
Saturated Fat4g
-
Total Carbohydrate27g
-
Protein27g
-
Sugars3g
-
Cholesterol70mg
-
Dietary Fiber7g
-
Sodium1,440mg
-
- DAILY VALUE
-
Vitamin A32%
-
Vitamin C39%
-
Calcium7%
-
Iron19%
-
- DIETARY EXCHANGES
-
Starch/Bread2
-
Fat1
-
Vegetable1
-
Very Lean Meat3
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
-