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Ingredients
- Possible toppings:
- 2 tbsp olive oil
- 1 yellow onion, diced
- 4 cloves of garlic, minced
- 2 boxes (32 oz.) of Roasted Red Pepper and Tomato Soup (I’ve found this at Trader Joe’s and my local grocery store.)
- 1 can of corn or 1 small bag of frozen corn
- 2 c salsa
- 2 c (approx) chicken breasts, grilled, poached*, leftover from a roasted chicken OR 1 lg can of white chicken
- grated, sharp cheddar cheese
- tortillas strips or crushed tortilla chips
- chopped cilantro
Details
Servings 1
Adapted from lapommedeportland.com
Preparation
Step 1
Heat your olive oil in a heavy-bottomed soup pot. Add your onions and garlic and saute for about 5-10 minutes or until your onions soften and start to become translucent. Pour in your roasted red pepper and tomato soup. Add your corn, salsa and chicken. Bring to a boil. Then, turn down the heat, simmer, serve.
Ladle into bowls and top with cheese, chips and cilantro, if you’d like. Enjoy.
*The last time I made this soup, I poached a couple of boneless skinless breasts and they were delicious in this soup. Basically, I sprinkled my chicken with salt and pepper and put them in a small pan. I covered them with some chicken stock that I needed to use up but you could use water or a combo of the two. Sprinkled in a teaspoon or so of Herbes de Provence. Tossed in a bay leaf. Put the lid on. Brought it to a boil. Then, lowered the heat and simmered with the lid on for 15 minutes. The chicken was cooking while I put together the rest of the soup. The timing came out perfectly.
Yield: One big pot-full
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