Best Chicken Pepper Pot Soup Recipes

CHICKEN PEPPER POT SOUP

Chicken Pepper Pot Soup image

I got this fabulous recipe when I vacationed at Disney's Animal Kingdom Lodge. The soup was on the Boma - Flavors of Africa Buffet. When I inquired about a cookbook with the recipe, the waitress went & got the recipe from the kitchen. This is posted in the same manner I got it, but I'll tell you that finding 1 gallon containers of broth is difficult. So I use 10 14oz cans, it's a little more, but just as good. I also usually use 2 poblanos. Using ready to go chicken tenders is a big time saver. I just sautee them in a little sesame oil & garlic before I dice them. This soup is very tasty and borderline addicitive. I've made several times since I got back. It is absolutley delicious the next day and freezes well. Hope you enjoy it as much as I do.

Provided by Tina and Angie

Categories Chicken

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

6 chicken breasts, Diced
1 gallon low sodium chicken broth (or 10 14oz cans)
2 cups low sodium soy sauce (1 15oz bottle)
2 tablespoons garlic, Chopped
2 tablespoons sugar
2 tablespoons hot sauce (I use Asian Chili Sauce)
1 cup cornstarch
1 cup water
2 red bell peppers, Chopped
1 green bell pepper, Chopped
1 poblano pepper, Diced
2 onions, Diced
1 cup mushroom, Diced
2 tablespoons sesame oil

Steps:

Cook chicken unitl half done. Set Aside.
Heat Chicken Stock, Soy Sauce, Garlic, Sugar, Sesame Oil, and Hot Sauce. (You can add Collard Greens at this point if desired.) Bring to Boil.
Make a slurry. Combine 1 Cup Cornstarch with 1 Cup Water and mix until all Cornstarch is disolved. Add to Stock and reduce heat and simmer for 20 minutes.
Add all Vegetables and Chicken. Cook until Chicken and Vegetables are done. Another 20 to 30 minutes depending on Chicken.
Drizzle with Sesame Oil when serving. If desired, you can add fresh Spinach just before serving.

JAMAICAN CHICKEN PEPPER POT SOUP

Jamaican Chicken Pepper Pot Soup image

There are many, many variations of Pepper Pot Soup. This version contains chicken, although one could easily change to beef, by using diced lean beef and beef broth. The cream of coconut gives the soup a sweet flavour and the scotch bonnet pepper spices it up. The flavour is actually better the second day when reheated.

Provided by Just Call Me Martha

Categories Chicken

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 17

Ingredients

1 lb boneless skinless chicken thighs or 1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
6 slices bacon, diced
1 large sweet potatoes or 1 large yam, diced
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
1 (10 ounce) package frozen okra, sliced
1 medium onion, chopped
1 cup fresh spinach, chopped
2 garlic cloves, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon allspice
1 scotch bonnet pepper, finely chopped
6 cups chicken stock
3/4 cup cream of coconut (not coconut milk)

Steps:

Fry bacon over medium heat in large stock pot.
Remove bacon with slotted spoon.
Add chicken pieces and cook for 5 minutes or until done.
Return bacon to pot.
Add vegetables, spices and chicken broth.
Reduce heat and simmer for 30 minutes.
Add cream of coconut and simmer for 10 more minutes.
Serve in individual bowls.
Suggested garnishes: sprig of thyme, slice of lime, chopped scallion, thin slice of scotch bonnet pepper.

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