Creamy
Chicken Tomato Soup
1 onion
2 cloves
garlic
3 stalks
celery
2 cups bell
peppers (any color)
3 cups baby
carrots
3 cups cooked,
shredded chicken
6 cans (14.5
oz) diced tomatoes
2 cans (12
oz) tomato paste
Cholula Hot Sauce
Cajun
Seasoning
Salt
Pepper
Cheese
Sour Cream
Saute onion,
garlic, celery, bell peppers until tender.
Steam
carrots in microwave about 5 minutes until soft.
Blend everything
carefully and return to pan.
Blend
tomatoes and tomato paste and add to pan.
Add shredded
chicken.
Season with
salt, pepper, Cajun Seasoning, and Cholula Hot Sauce.
Heat and serve in bread bowls.
Garnish with
cheese and sour cream.
Christy Perkins