Roasted Red Pepper Soup with Grilled Chicken and Corn


  • 4 oz roasted or grilled corn off the cob
  • 4 oz shredded cooked chicken
  • sea salt to taste
  • 2 ½ cups roasted peppers pureed (canned or make roast your own)
  • ½ small onion diced
  • ½ cup all purpose flour
  • 1 tbsp chopped cilantro (garnish each bowl with a sprinkle)
  • + 6 more ingredients
    • 1-2 tbsp Franks Buffalo Sauce
    • 3 ½ cups chicken stock (or vegetable stock)
    • 3 tbsp Kelapo Coconut Oil
    • *garnish each bowl of soup with 1 tbsp of Low Fat Greek Yogurt or Sour Cream
    • 1 tbsp sugar
    • 2 stalks celery diced

1. In a small saucepan add the Kelapo coconut oil and allow to become liquid. 2. Add diced celery and onions and saute for 3-5 minutes 3. Add flour and blend in well and reduce heat to low, allow roux to cook for about 5 minutes. 4. Add chicken stock to the roux and allow to simmer for 3-5 min...

View full recipe at SpringPad


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