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chicken stuffed pepper soup

Chicken Stuffed Pepper Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Cutting board
  • 1 Chef's knife
  • 1 measuring cup
  • 1 Wooden spoon

Ingredients
  

  • 2 tablespoon olive oil
  • 1 pound chicken breast diced
  • 1 cup onion chopped
  • 2 clove garlic minced
  • 1 cup bell peppers diced
  • 1 cup cooked rice
  • 1 can diced tomatoes 14.5 oz
  • 4 cup chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • salt and pepper to taste

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add diced chicken breast to the pot and cook until browned.
  • Stir in chopped onions and minced garlic, cooking until onions are translucent.
  • Add diced bell peppers and cook for an additional 2 minutes.
  • Pour in diced tomatoes and chicken broth, stirring to combine.
  • Add cooked rice, dried oregano, and dried basil to the pot.
  • Season with salt and pepper to taste.
  • Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
  • Remove the pot from heat and let the soup rest for 5 minutes before serving.

Notes

For an extra depth of flavor, consider using a combination of red, yellow, and green bell peppers. You can also add a touch of heat with a pinch of red pepper flakes. If you prefer a thicker soup, reduce the amount of chicken broth or add additional rice.
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