Best Chicken Peppersoup Recipes

CHICKEN PEPPER SOUP

Chicken pepper soup image

Sometimes, a comforting bowl of soup is all you need. This easy to put together chicken pepper soup is loaded with spicy, bold, and hearty flavors. It's so easy to make and you can hardly go wrong putting this together.

Provided by Lola Osinkolu

Number Of Ingredients 12

Ingredients

2 lb chicken
2 Tbsp Crayfish
3 inches ginger root
1 Tbsp pepper soup spice
6 to 8 cups water (or as needed)
2 scotch bonnets
1 onion
2 plantains (Green)
3 to 4 tsp seasoning powder (About 3 cubes)
5 garlic cloves
Salt to taste
Fresh Basil leaves

Steps:

Blend onions, ginger, garlic, and scotch bonnet and set aside.
Cut the chicken into pieces and clean thoroughly.
Put the cleaned chicken inside a pot. Add the blended mixture, seasoning powder and salt to taste. Mix thoroughly and leave to cook for about 10 to 15 minutes.
Add the pepper soup spice, crayfish, and water. Stir and leave to cook for another 15 minutes.
Meanwhile, peel the plantains and cut them into about 2-inch chunks.
Add the cut plantains inside the cooking soup and leave to cook for 15 to 20 minutes or till the plantains become tender
Stir in the basil leaves and serve hot or warm.

Nutrition Facts : Calories 253 kcal, Carbohydrate 23 g, Protein 16 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 61 mg, Sodium 683 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving

CHICKEN 'N' PEPPERS

Chicken 'n' Peppers image

With garden-fresh peppers and tender chicken, this dish is perfect when your family is craving a lighter dinner. Serve it with rice and green salad

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

3/4 cup chicken broth
1/4 cup soy sauce
2 garlic cloves, minced
2 tablespoons cornstarch
3/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
6 boneless skinless chicken breast halves (4 ounces each), cut into 1-inch pieces
1 tablespoon canola oil
1 each medium green, yellow and sweet red peppers, cut into 1-inch pieces
1/4 cup water

Steps:

In a large bowl, combine the broth, soy sauce, garlic, cornstarch, ginger and cayenne pepper. Add chicken; stir to coat. Heat oil in a large skillet over medium-high heat. Add chicken mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to medium. Add peppers and water; cook and stir for 5-8 minutes or until peppers are tender.

Nutrition Facts : Calories 200 calories, Fat 7g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 207mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

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.

MEXICAN CHICKEN AND BELL PEPPER SOUP

Mexican Chicken and Bell Pepper Soup image

Make and share this Mexican Chicken and Bell Pepper Soup recipe from Food.com.

Provided by peachy_pie

Categories Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 teaspoon olive oil
1 onion, thinly sliced
1 teaspoon chili flakes
1 teaspoon dried oregano
3 garlic cloves, minced
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
1 (400 g) can diced tomatoes
3 cups chicken stock
500 g free-range chicken breast fillets, sliced
chopped coriander or parsley and lime wedge, to serve

Steps:

Saute the onion, garlic, and chilli in the oil until fragrant.
Add stock, tomatoes, and oregano and bring to the boil.
Tip in the bell pepper and chicken, lower heat and simmer for 5 minutes, ot until chicken is just cooked through.
Serve sprinkled with the herbs and add a squeeze of lemon juice.