Smoked Chicken-Banana Pepper Soup Recipe

By johnwhorfin

Ingredients

• 4 bacon slices
• 1 (8-oz.) container refrigerated prechopped celery, onion, and bell pepper mix
• 6 cups low-sodium fat-free chicken broth
• 2 cups sliced pickled banana peppers
• 2 tablespoons juice from banana peppers
• 1 teaspoon ground cumin
• 1 /2 teaspoon dried oregano
• 1 /2 teaspoon salt
• 1 /2 teaspoon pepper
• 8 plum tomatoes, chopped
• 1 pound shredded smoked chicken from barbecue joint (without sauce)
• 1 (3.5-oz.) bag bag boil-in-bag white rice
• Garnish: fresh oregano leaves
• How to Make It
• Step 1
• Cook bacon in a large skillet over medium-high 5 to 7 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Coarsely crumble bacon.
• Step 2
• Chef's Notes
• Smoked Pork-Banana Pepper Soup: Substitute 1 lb. shredded barbecued pork (without sauce) for smoked chicken. Prepare recipe as directed.

Details

Adapted from southernliving.com

Preparation

Step 1

How to Make It

Step 1

Cook bacon in a large skillet over medium-high 5 to 7 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Coarsely crumble bacon.

Step 2

Add celery mixture to drippings in skillet; cook, stirring constantly, 5 minutes or until tender. Add chicken broth, stirring to loosen particles from bottom of skillet. Transfer broth mixture to a 5-quart slow cooker. Stir in bacon, peppers, and next 7 ingredients. Cover and cook on LOW for 6 hours. Stir in rice. Cover and cook 10 minutes or until rice is tender. Garnish, if desired.

Chef's Notes

Smoked Pork-Banana Pepper Soup: Substitute 1 lb. shredded barbecued pork (without sauce) for smoked chicken. Prepare recipe as directed.