Susan is back with another great recipe – Nine Pepper Soup! I am not a spicy eater, living in Texas that is hard for sure. But, Susan promises this won’t be too hot, so maybe I’ll give it a go!
Nine Pepper Soup Recipe
I promise that this Nine Pepper Soup is not as hot as it sounds. I didn’t intend to put so many peppers in it, really, it just sort of happened.
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My goal was a good vegetable and chicken soup, so, I opened the refrigerator and started pulling stuff out, chopping stuff up, and, I was not disappointed.
I threw a little cheese and some tortilla strips on top and I had the best tasting tortilla soup.
Nine Pepper Soup Recipe
Who doesn't love a bowl of flavorful soup to fill you up? And with this Nine Pepper Soup, that's precisely what you get. Click through NOW to get the full recipe...
Ingredients
- 2 carrots
- 1/3 large onion
- 1 large jalepeno
- 1 mini yellow bell pepper (or 1/4 large one)
- 1 mini orange bell pepper
- 1 mini red bell pepper
- 1 poblano pepper
- 1/2 cup Verde Sauce (canned or jarred)
- 1 can tomatoes with chiles
- 1/2 cup Chipotle Salsa
- 1 qt chicken broth
- 1 qt water
- 3 celery stalks
- 1small zucchini
- 6 small garlic pods (or 3 larger ones)
- 1/2 rotisserie chicken
- 1 tbsp taco seasoning
- 1/2 tsp cayenne pepper
- 1/4 tsp black pepper
- salt
- 1 tsp oil
Instructions
- Chop all the bell peppers, onion, poblano, carrots, celery, zucchini, and garlic pods.
- Saute the carrots, onions, celery, and zucchini in 1/2 tsp oil first until tender. Set aside.
- Saute the peppers in the rest of the oil, adding the spinach leaves and garlic in after they are almost tender. Stir and cook until the spinach is wilted.
- Boil the rotisserie chicken in water for about 30 minutes to make a good broth. You can use raw chicken for a richer broth but I always use leftover chicken for soups.
- De-bone the chicken.
- Add all the ingredients together and cook until the flavors are melded nicely….maybe 30 minutes.
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Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 286Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 95mgSodium 1303mgCarbohydrates 23gFiber 6gSugar 11gProtein 24g
This calculation is intended for informational purposes only. I am not a doctor or dietitian. This calculator is a guide, but makes no guarantee of being exact or fully accurate.
Ingredients:
- 2 carrots
- 1/3 large onion
- 1 large jalepeno
- 1 mini yellow bell pepper (or 1/4 large one)
- 1 mini orange bell pepper
- 1 mini red bell pepper
- 1 poblano pepper
- 1/2 cup Verde Sauce (canned or jarred)
- 1 can tomatoes with chiles
- 1/2 cup Chipotle Salsa
- 1 qt chicken broth
- 1 qt water
- 3 celery stalks
- 1small zucchini
- 6 small garlic pods (or 3 larger ones)
- 1/2 rotisserie chicken
- 1 tbsp taco seasoning
- 1/2 tsp cayenne pepper
- 1/4 tsp black pepper
- salt
- 1 tsp oil
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Instructions:
- Chop all the bell peppers, onion, poblano, carrots, celery, zucchini, and garlic pods.
- Saute the carrots, onions, celery, and zucchini in 1/2 tsp oil first until tender. Set aside.
- Saute the peppers in the rest of the oil, adding the spinach leaves and garlic in after they are almost tender. Stir and cook until the spinach is wilted.
- Boil the rotisserie chicken in water for about 30 minutes to make a good broth. You can use raw chicken for a richer broth but I always use leftover chicken for soups.
- De-bone the chicken.
- Add all the ingredients together and cook until the flavors are melded nicely….maybe 30 minutes.
For Another Soup Recipe Check Out This: Low Carb Crock Pot Soup
Hi, I’m Susan, a mother of four and a grandmother to 5 and that, along with my husband and 2 dogs, take up my most of my time. I am a side-tracked Home Executive. I had the privilege of being a stay –at-home mom so, you might say that my passion is the home and making a haven for those I love.
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