Salads, Soups, & Chili

Roasted Red Pepper, Chicken & Tomato Soup

This tasty soup is low in fat but high in flavor and taste appeal.

Prep Time 
15 minutes or less
Cook Time 
15 to 30 minutes
Total Time 
45 minutes
Servings 
16
Ingredients 

8 cups chicken broth
1 (3-1/2 pounds) Gold'n Plump® Deli Rotisserie Chicken, meat removed and coarsely chopped
1 can (28 ounces) crushed tomatoes
2 jars (13 ounces each) roasted red peppers, drained, puréed
1 cup finely chopped onion
1/3 cup finely chopped fresh cilantro
1 tablespoon finely chopped garlic
1 tablespoon cumin
2 teaspoons sugar
2 teaspoons salt
2 teaspoons coarse ground pepper
16 soft corn tortillas, cut into 1/2-inch strips
Vegetable oil

Instructions 

Combine all ingredients except tortilla strips in a large stockpot. 

Cook over medium heat for 20 to 25 minutes, or until chicken is hot and flavors have blended. Stir occasionally.

Heat 1/2 inch of oil to 375ºF in a large skillet or deep fat fryer. Add about one-fourth of the tortilla strips to the hot oil. Cook 1 to 2 minutes or until crisp. Using slotted spoon remove strips from hot oil; drain on paper towels. Repeat with remaining tortilla strips.

To serve soup, ladle into bowls and top with tortilla strips.

Tips 

1 Gold'n Plump Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.

Variations 

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

Cuisine 
Mexican/Southwestern

  • Serving Size
    • Servings 
      16
    • Servings Description 
      (1 cup)
  • PER SERVING
    • Calories 
      181
    • Calories from Fat 
      30%
    • Total Fat 
      6g
    • Saturated Fat 
      2g
    • Total Carbohydrate 
      19g
    • Protein 
      13g
    • Sugars 
      5g
    • Cholesterol 
      36mg
    • Dietary Fiber 
      3g
    • Sodium 
      1,085mg
  • DAILY VALUE
    • Vitamin A 
      34%
    • Vitamin C 
      20%
    • Calcium 
      5%
    • Iron 
      12%
  • DIETARY EXCHANGES
    • Starch/Bread 
      0.5
    • Fat 
      0.5
    • Vegetable 
      1
    • Fruit 
      0.5
    • Lean Meat 
      1.5
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Stovetop
Recipe Source 
Gold'n Plump Exclusive