Ingredients
Soup Base
- 3 roasted red peppers, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 teaspoon paprika
- 2 tablespoons olive oil
- Salt and black pepper to taste
Add-ins
- 2 cups cooked grilled chicken, sliced
- 1 cup corn kernels
- 1/2 cup heavy cream
Instructions
- Heat the olive oil: In a large pot over medium heat, warm the olive oil until shimmering.
- Sauté aromatics: Add the chopped onion and minced garlic to the pot and cook until softened and fragrant, about 4-5 minutes.
- Add roasted peppers and paprika: Stir in the chopped roasted red peppers and paprika, allowing the spices to bloom for a minute.
- Simmer with broth: Pour in the chicken broth, bring the mixture to a gentle simmer, and cook for about 10 minutes to meld flavors.
- Blend the soup: Using an immersion blender, blend the soup until smooth and creamy for a velvety texture.
- Incorporate corn and chicken: Stir in the corn kernels and sliced grilled chicken, then pour in the heavy cream, mixing well.
- Heat through: Continue cooking the soup for 5–7 minutes to ensure the chicken and corn are warmed through.
- Season and serve: Taste the soup and season with salt and black pepper as needed. Serve warm and enjoy.
Notes
- Roast fresh red peppers yourself to enhance the soup’s smoky flavor.
- Add chili flakes if you prefer a spicy kick.
- Garnish with fresh herbs like parsley or cilantro or a swirl of extra cream for an elegant touch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
