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Chicken, bell pepper and canned tomatoes simmer into a creamy, salsa-spiked soup with melted cream cheese — ready in under an hour and easy to portion into the next day's lunch.
Ísabella Marín
Detected automatically from the ingredient list — not a complete allergen declaration. Always check the labels on what you cook with.
Meðlæti
Prep
Cut the chicken breast into bite-size pieces and season with salt and pepper. Finely dice the onion, mince the garlic, and slice the pepper into strips.
Cook
Heat oil in a large pot or wide pan over medium-high heat. Brown the chicken for about 5 minutes until lightly coloured on the outside — it doesn't need to be cooked through yet. Lift it out and set aside.
Add the onion to the same pot and soften for a couple of minutes. Add the garlic and pepper and cook for a few minutes more, until fragrant.
Pour in the canned tomatoes, salsa and chicken stock, and bring to a simmer.
Lower the heat and stir in the cream cheese a little at a time until the soup is smooth.
Return the chicken and its juices to the pot along with the chili powder. Let the soup simmer gently — don't let it boil hard — for 15-20 minutes, until the chicken is cooked all the way through (internal temperature 74°C, no pink left).
Taste and adjust with salt and pepper, thinning with a splash of water or stock if the soup is too thick.
Serve
Ladle into bowls and top with sour cream, shredded cheese, tortilla chips and coriander. Serve cayenne pepper on the side for anyone who wants extra heat.
Per serving
584
kcal
Calories
38.9
g
Protein
33.9
g
Fat
31.9
g
Carbs
3.6
g
Fiber
The soup keeps well in the fridge for up to 3 days and makes a great next-day lunch — reheat it gently so the cream cheese doesn't split. Double the recipe if you're feeding a bigger household.
Written by Matinn's recipe assistant from the source recipe.
Round out the meal.
