Ingredients:
- veggie trinity
- 1 whole yellow onion, diced
- 8 oz sliced celery
- 8 oz sliced baby carrots
- 1 8oz carton fresh portabella mushrooms, sliced
- 3 bell peppers, (1/2 red, 1/2 green, & 1/2 yellow)
- 1 whole seriano pepper
- 3 cloves fresh garlic
- 3 boneless skinless chicken breasts
- 22 oz tomato puree
- 64 oz regular chicken broth
- paprika
- oregano
- red pepper flakes
- Emeril's southwestern essence seasoning *optional*
- salt
- pepper
Prepare:
- Heat large pot on medium high (don't need to grease)
- Saute trinity until softened
- Add pinch of salt, pepper, & red pepper flakes + 1 T paprika
- Cut chicken a.s.a.p. (as small as possible) or cook whole & then shred
- Heat separate saute pan coated with olive oil - add chicken, salt and pepper, 1 T paprika (REMEMBER: SEASON AS YOU GO!)
- Cook until almost no pink, a little pinky = okay, it will cook out when added to soup - set aside
- Mince/press fresh garlic - add to trinity
- Add tomato puree to trinity
- Add another pinch of S&P and small pinch crushed red pepper
- Prep peppers by removing core and seeds, dice all
- CAREFULLY handle seriano, do no touch eyes while handling - be sure to mince and remove all seeds, then WASH HANDS!
- Add all peppers to trinity
- Add chicken to pot as well
- In empty chicken pan, add 2 T butter & mushrooms
- Saute mushrooms until softened
- Add mushrooms to pot
- Stir until all well combined
- Add one more pinch of S&P, 1 T paprika, several dashes Emeril's Seasons (if you don't have, use garlic salt)
- Add chicken broth and allow slow rolling boil for 10 minutes
- Cover and reduce to simmer for 30 min - 1 hour
- Service with crusty baguette - you'll need it to cool your mouth down!
This may seem like a lot of steps, but hey I'm a detailed person when it comes to recipes, and the amount of soup you end up with make this labor of love soup totally worth it. Let me know if you try this out! My husband raved about it, so I thought if he *being the soup connoisseur that he is* liked it, it must be good enough to share! Bon appetit!