Cioppino

• 1 Tablespoon Olive Oil
• 1 Onion, Diced
• 4 cloves Garlic, Minced
• 1 Red Bell Pepper, Stem And Seeds Removed Then Chopped
• 1 Yellow Bell Pepper, Stem And Seeds Removed Then Chopped
• 1 can 14 Oz Can, Diced Tomatoes, No Salt Added
• 1/2 teaspoons Sea Salt
• 1 teaspoon Each: Smoked Paprika, Pepper, Garlic Powder, Oregano, Thyme
• 1/4 teaspoons Red Pepper Flakes
• 4 cups Low Sodium Chicken Stock
• 4 Links Cooked Chicken Sausage, Sliced
• 1/2 pounds Shrimp, Peeled And De-veined
• 1/2 cups Parmesan Cheese, Shredded
• 1/4 cups Green Onions, diced

1. In a large Dutch oven over medium high heat add oil, onions, garlic, and peppers. Let the mixture bloom for 2 minutes. Add in diced tomatoes and all of the spices. Let it simmer another 5 minutes.
2. Add the chicken stock, and let it simmer over low heat for 25 minutes. Taste and adjust seasoning as needed.
3. Add the chicken sausage and shrimp, and cook just until shrimp are opaque, about 4 minutes.
4. Spoon into bowls and serve garnished with Parmesan cheese and green onions. Serve with crusty bread for dipping.

olive oil, onion, garlic, red bell pepper, yellow bell pepper, tomatoes, salt, paprika, ubc, chicken, chicken sausage, shrimp, parmesan cheese, ubc

Taken from tastykitchen.com/recipes/soups/cioppino-5/ (may not work)