Nine Pepper Soup Recipe!

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Susan is back with another great recipe – Nine Pepper Soup! I am not a spicy eater, living in Texas that is hard for sure. But, Susan promises this won’t be too hot, so maybe I’ll give it a go! I promise that this Nine Pepper Soup is not as hot as it sounds. I didn’t intend to put so many peppers in it, really, it just sort of happened. My goal was a good vegetable and chicken soup, so, I opened the refrigerator and started pulling stuff out, chopping stuff up, and, I was not disappointed. I threw a little cheese and some tortilla strips on top and I had the best tasting tortilla soup.

Nine Pepper Soup Author: Susan Root Merritt

INGREDIENTS:
2 carrots
1/3 large onion
1 large jalepeno
1 mini yellow bell pepper (or 1/4 large one)
1 mini orange bell pepper
1 mini red bell pepper
1 poblano pepper
1/2 cup Verde Sauce (canned or jarred)
1 can tomatoes with chiles
1/2 cup Chipotle Salsa
1 qt chicken broth
1 qt water
3 celery stalks
1small zucchini
6 small garlic pods (or 3 larger ones)
1/2 rotisserie chicken
1 tbsp taco seasoning
1/2 tsp cayenne pepper
1/4 tsp black pepper
salt
1 tsp oil

Instructions

Chop all the bell peppers, onion, poblano, carrots, celery, zucchini, and garlic pods.
Saute the carrots, onions, celery, and zucchini in 1/2 tsp oil first until tender. Set aside.
Saute the peppers in the rest of the oil, adding the spinach leaves and garlic in after they are almost tender. Stir and cook until the spinach is wilted.
Boil the rotisserie chicken in water for about 30 minutes to make a good broth. You can use raw chicken for a richer broth but I always use leftover chicken for soups.
De-bone the chicken.
Add all the ingredients together and cook until the flavors are melded nicely….maybe 30 minutes.