
ROASTED RED PEPPER SOUP WITH GRILLED CHICKEN AND CORN
one of my favorite soups has always been a Roasted Red Pepper soup. The addition of chicken and corn really kicks it up a notch!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4
Calories: 335 kcal
INGREDIENTS
- 3 tbsp Coconut Oil or use butter
- 1/2 cup all purpose flour
- 2 stalks celery diced
- 1/2 small onion diced
- 2 1/2 cups roasted peppers pureed canned or make roast your own
- 3 1/2 cups chicken stock or vegetable stock
- 1 tbsp sugar
- 1-2 tbsp Franks Buffalo Sauce
- sea salt to taste
- 4 oz shredded cooked chicken
- 4 oz roasted or grilled corn off the cob
- 1 tbsp chopped cilantro garnish each bowl with a sprinkle
- tbsp *garnish each bowl of soup with 1 of Low Fat Greek Yogurt or Sour Cream
INSTRUCTIONS
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In a medium to large saucepan add the Kelapo coconut oil and allow to become liquid.
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Add diced celery and onions and saute for 3-5 minutes
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Add flour and blend in well and reduce heat to low, allow roux to cook for about 5 minutes.
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Add chicken stock to the roux and allow to simmer for 3-5 minutes on low heat.
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Add in pureed roasted red peppers, franks buffalo sauce, sugar, and shredded chicken, stir well.
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Season with sea salt to taste, and if it seems a little bitter add in another tsp of sugar.
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You can either add the corn directly to the soup at this point, or add it to the soup as part of the garnish.
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Allow soup to simmer on low for 20 minutes *
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Garnish soup with a dollop of Low Fat Greek Yogurt, Corn and Cilantro.
RECIPE NOTES
* if the soup becomes too thick, thin it out with a little water or stock.