Creamy Chicken Tomato Soup

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