Roasted Pepper, Chicken, and Bean Soup


Roasted Pepper, Chicken, and Bean Soup

Serving Size: 3-4

Roasted Pepper, Chicken, and Bean Soup


  • 2 bell peppers, chopped (yellow, red, or orange)
  • 2Tbs butter
  • 3 chicken thighs on the bone (or 2 hind quarters)
  • 3 cups homemade chicken broth, room temperature
  • 1 tsp apple cider vinegar
  • 1 cup cooked kidney beans, drained if from a can
  • 1 14.5oz can organic diced tomatoes
  • small handful cilantro
  • green onions to garnish


  1. Heat a cast iron skillet to medium-high heat. Add peppers, salt and pepper, cook for 8-10 minutes, tossing every 3 minutes. Your looking for a good blistering on them. Remove and set aside.
  2. Lower your heat to medium, add butter to your pan, then place the chicken in skin-side down. Cook 4-5 minutes until browned, flip, cook another 4-5 minutes.
  3. Carefully drain excess juices, then add your chicken broth and apple cider vinegar. Bring to a boil, then cover and reduce to a simmer. Simmer for 1.5 hours, until very tender. Remove the chicken and carefully pull the meat from the bones.
  4. Into a crock pot place your pulled chicken, beans, tomatoes, roasted peppers, and cilantro. Strain the broth into the crock pot over the other ingredients. Salt to taste.
  5. Cook in the crock pot on high for 1.5 hours. Garnish with chopped green onions and some more cilantro.


To add some spice, consider roasting some hot peppers (jalapeno or habanero) along with the bell peppers, or just add some dried pepper flakes when pan-roasting the peppers.

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