| 2 | cups
|
| 1 | tbsp oil |
| 1 | onion, chopped |
| 1 | red pepper, chopped |
| 1 | green pepper, chopped |
| 1 | roasted red pepper, chopped |
| 2 | cloves garlic, minced |
| 1/2 | tsp salt and pepper |
| 1/4 | cup tomato paste |
| 4 | cups no-salt chicken broth |
| 1 | can seasoned diced tomatoes (28 oz.) |
| 1 1/2 | cups cooked rice |
| 2 | tbsp sour cream.
DIRECTIONS
- Heat the oil in a large saucepan set over medium heat. Add the onion, red pepper, green pepper, roasted red pepper, garlic, salt and pepper. Cook for 5 minutes or until tender. Stir in the tomato paste; cook for 2 minutes.
- Add the broth and diced tomatoes; bring to a boil. Stir in cooked and shredded chicken and rice. Simmer for 15 minutes or until slightly reduced and fragrant. Season to taste. Garnish each bowl with a dollop of sour cream.
Tip
- Up the iron in this recipe by stirring in 4 cups of baby spinach 5 minutes before the soup is ready.
- Serve with hot sauce for those who like it spicy.
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Me ha parecido provocativa y deliciosa esta sopita, todos los ingredientes me gustan! Gracias por compartirla!
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