Chicken Bell Pepper Soup Recipe

This comforting savory Chicken Bell Pepper Soup is made with tender chicken, sweet peppers, and rich broth and ready in 40 minutes. The broth turns rich and fragrant as the bright peppers soften and release natural sweetness into the simmering liquid. I usually make a large pot on chilly weekends when I want something light.

Why This Classic Works

I used to overcook my soups until the vegetables turned into unidentifiable mush. I learned that adding the bell peppers slightly later in the cooking process keeps them vibrant.

This technique gives the soup a much better texture and prevents it from feeling heavy. It is a simple adjustment that makes the final bowl feel fresh and satisfying.

Chicken Bell Pepper Soup Ingredients

• 1 tbsp olive oil
• 1 lb boneless skinless chicken breasts, diced
• 1 medium yellow onion, chopped
• 3 bell peppers (mixed colors), chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper

How To Make Chicken Bell Pepper Soup

1. Brown the Chicken: Heat olive oil in a large pot over medium heat, add the diced chicken, and cook until golden brown for about 5 minutes.
2. Sauté the Aromatics: Add the chopped onion and garlic to the pot, cooking until the onion softens and turns translucent.
3. Add the Peppers: Stir in the chopped bell peppers and cook for another 3 minutes until they just begin to soften.
4. Simmer the Soup: Pour in the chicken broth, diced tomatoes, Italian seasoning, salt, and pepper, bringing the mixture to a boil.
5. Finish Cooking: Reduce the heat to low, cover the pot, and let it simmer gently for 15 minutes before serving hot.

Recipe Tips

• Chop uniformly: Dice your chicken and peppers to the same size so they fit perfectly on a spoon.
• Use mixed peppers: Combining red, yellow, and green peppers adds better color and a balance of sweet and slightly bitter flavors.
• Don’t boil rapidly: Keep the soup at a gentle simmer to ensure the chicken breast stays tender instead of turning rubbery.

What To Serve With Chicken Bell Pepper Soup

Serve this warm soup with a crusty slice of sourdough bread to soak up the savory broth. It also pairs incredibly well with a crisp green salad tossed in a sharp vinaigrette.

How To Store

Let the soup cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.

FAQs

• Can I use chicken thighs instead? Yes, boneless skinless chicken thighs work beautifully and will yield an even richer broth. They can withstand a longer simmer if you want to develop more flavor.
• How can I make this spicy? Add a half teaspoon of red pepper flakes when sautéing the garlic to give the broth a nice kick. You can also add a pinch of cayenne pepper.
• Can I add pasta or rice? Absolutely. If you add starches, cook them separately and add them to individual bowls so they do not soak up all the broth in the fridge.

Nutrition

• Calories: 210 kcal
• Total Fat: 6g
• Saturated Fat: 1g
• Cholesterol: 55mg
• Sodium: 680mg
• Total Carbohydrate: 12g
• Protein: 25g

Try More Recipes:

• Thai Coconut Chicken Soup Recipe
• 6 Can Chicken Taco Soup Recipe
• 10 Can Chicken Taco Soup Recipe

Chicken Bell Pepper Soup

Recipe by Emily Mitchell

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

Chicken Bell Pepper Soup features comforting savory tender chicken, sweet mixed bell peppers, and rich chicken broth in a quick 40 minutes. This vibrant, light meal is an easy weeknight favorite for chilly evenings.

Ingredients

• 1 tbsp olive oil

• 1 lb boneless skinless chicken breasts, diced

• 1 medium yellow onion, chopped

• 3 bell peppers (mixed colors), chopped

• 3 cloves garlic, minced

• 4 cups chicken broth

• 1 (14.5 oz) can diced tomatoes, undrained

• 1 tsp Italian seasoning

• 1/2 tsp salt

• 1/4 tsp black pepper

Directions

• 1. Brown the Chicken: Heat olive oil in a large pot over medium heat, add the diced chicken, and cook until golden brown for about 5 minutes.
• 2. Sauté the Aromatics: Add the chopped onion and garlic to the pot, cooking until the onion softens and turns translucent.
• 3. Add the Peppers: Stir in the chopped bell peppers and cook for another 3 minutes until they just begin to soften.
• 4. Simmer the Soup: Pour in the chicken broth, diced tomatoes, Italian seasoning, salt, and pepper, bringing the mixture to a boil.
• 5. Finish Cooking: Reduce the heat to low, cover the pot, and let it simmer gently for 15 minutes before serving hot.