Appetizers / Soups / Salads

Cream of chili pepper soup takes 30 minutes to prepare.

Cream of chili pepper soup takes 240 minutes to cook.

Cream of chili pepper soup makes 24 servings.

The ingredients for Cream of chili pepper soup are:

16 fl oz Heavy Whipping Cream
8 ounces Chicken Breast (cooked), no skin, roasted
1 cup, strips Green Peppers (bell peppers)
5 medium (2-1/4" to 3-1/4" dia.) Potato, raw
1 pepper Hot Chili Peppers
3 pepper Jalapeno Peppers
1 cup (8 fl oz) Water, tap
1 serving Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth, 1 cup/serv
8 oz Parmesan Cheese, grated
4 cup Milk, 1%
4 tbsp Sour Cream, reduced fat

Here is how you make Cream of chili pepper soup:

Cut and de-seed peppers, place on cookie sheet to roast in 350 degree oven for approx 10 minutes or until outer skin can be removed.Once the meat of the peeper has been separated, place in food processor with 1/4 cup of milk and blend well and set aside.(This is your stock)Skin potatoes and boil one for smashing.The rest of the potatoes, cut into small bite size pieces.Once the first potato has been boiled, remove and place in slow cooker add the rest of the cream, milk, water, chicken broth and bring to a simmer. Mash single potato until completely mixed in the liquid. This is to thicken up soup. Add pepper stock,Parmesan cheese, sour cream chicken breast (cut into bite size pieces) and cut potatoes and let simmer for 4 hours or until small cut potatoes are tender but still firm.Serve hot.Serving Size:?6 oz

The nutritional information for Cream of chili pepper soup is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 177.1

• Total Fat: 11.2 g
• Cholesterol: 43.5 mg
• Sodium: 233.8 mg
• Total Carbs: 10.7 g
• Dietary Fiber: 1.2 g
• Protein: 8.8 g