The other day we had some amazing steak kabobs out on the grill, so I had about 3 peppers left over. I knew I needed to use them soon, and I was wanting to do something in the crockpot. I decided to chop up the peppers and some grilled chicken that I had, throw it in the crockpot with some other ingredients and call it Stuffed Pepper Soup with Chicken. It turned out so delicious. It’s no doubt one of my favs now.
Prep Time: 20 minutes (cook chicken and rice)
Cooking Time: 6 hours
3 bell peppers, diced (I used 1 green, 1 orange, and 1 yellow)
1 medium onion, diced
1 lb. of chopped/shredded cooked chicken
32 oz. of stock
1 tbs. garlic, minced
2 10 oz. cans of tomatoes and green chilies
1 14 oz. can of tomato sauce
1 tsp. pepper
1 tsp. cumin
pinch of salt
a little Tabasco for spiciness (optional)
1-2 cups of cooked rice (added when served)
1. Put all the ingredients into the crockpot (not including the rice) and cook on low for 6-8 hours.
2. When time to serve, put a few spoonful of rice in a bowl and ladle soup over rice.
My fiance is boycotting my love for soups since the weather has been so hot, but I’ll be stashing this recipe away for fall! (; Thanks for sharing!