Pepper and Chicken Soup


  • 4 large sweet red peppers
  • 4 large sweet yellow peppers
  • 2 large green peppers
  • Vegetable cooking spray
  • 1 Tbsp. olive oil
  • 4 chicken breast halves, skinned and boned
  • 5 cans ready-to-serve, no salt added, chicken broth
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. dried whole basil
  • 1/2 tsp. dried whole marjoram


Wash and dry peppers; place on a baking sheet and broil 4 inches from heat, 3-4 minutes on each side. Put peppers in a plastic bag; and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Cut peppers in 1/4-2 inch strips; set aside. Coat a large nonstick skillet with cooking spray; add olive oil, and place over medium high heat until hot. Add chicken, and cook 15 minutes or until golden brown, turning once. Remove chicken from skillet, and cool slightly; cut into thin strips. Add pepper strips to skillet, and cook until tender, stirring often. Bring broth to a boil in a Dutch oven. Add salt, pepper, basil, marjoram, chicken, and peppers; simmer 5 minutes.


By Robin


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