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Creamy Roasted Red Pepper Potato Soup with Chicken

Jalapeño, roasted red bell peppers, and warm spices such as cumin and coriander give this hearty, creamy, chicken-and-potato soup Southwestern flair.

Servings 8 Servings
Author A Cookable Feast

Ingredients

  • 2 red bell peppers, cut in half lengthwise and with seeds and stems removed
  • 1 tbs. high-smoke-point cooking oil, such as grapeseed
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 8 cups chicken stock
  • 6 medium russet potatoes, peeled and chopped
  • 2 cups pulled chicken
  • 2 cups corn kernals
  • 2 jalapeños, sliced (One used in the soup and another used as garnish. Feel free to remove seeds if you're not into heat.)
  • 1 medium tomato, diced
  • 2 tsp. cumin
  • 1 tsp. coriander
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1/2 tsp. crushed red pepper flakes
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 2 cups whole dairy milk

Instructions

  1. Preheat oven to 400 degrees. Place red bell pepper halves cut-side-down in an oven-safe baking dish and roast until soft and slightly charred and blistery on top, about 35-45 minutes. Let cool.

  2. To a large pot over medium heat, add the oil, garlic, and onion. Sauté until softened, about 2-3 minutes.

  3. Add the stock, potatoes, chicken, corn, one of the diced jalapeños, tomato, and spices. Increase heat and bring soup to a boil, then reduce to a gently rolling simmer and let cook for 25 minutes.

  4. While the soup is simmering, add the roasted red bell peppers to a food processor or blender and process until smooth. Blend this roasted red bell pepper puree with the soup once its 25-minute cooking time has elapsed. 

  5. Now it's time to make the roux that will lend its creaminess to the soup. Melt the butter in a small saucepan over medium-low heat, then whisk in the flour until a smooth, uniform paste forms; this should only take about a minute or so. Then slowly and gradually pour the milk in – continuously stirring as you do so – until a smooth, creamy, sauce-like consistency emerges. Remove from heat and immediately stir this roux into the soup until it’s well blended. 

  6. And you’re done! Your Meal-with-a-Capital-"M" Creamy Roasted Red Pepper Potato Soup with Chicken is ready to be savored! Garnish bowls of soup with the remaining diced jalapeño.