Creamy Red Bell Pepper Chicken Soup

• 4 whole Red Bell Peppers (Seeded, Tops Taken Off And Cut Into Strips)
• 32 ounces, fluid Chicken Broth
• 2 pounds Boneless, Skinless Chicken Breasts
• 1 pinch Salt
• 1 pinch Pepper
• 1 pint Organic Heavy Cream
• 3 Tablespoons Old Bay Seasoning
• 1 whole White Onion (Diced Finely)
• 16 ounces, weight Canned Corn, Rinsed And Drained
• 16 ounces, weight Canned Black Beans, Rinsed And Drained
• 1 Tablespoon Minced Garlic
• 1 bunch Cilantro (Stems Removed And Leafs Chopped)
• 1 pound Pepper Jack Cheese, Shredded
• 1 bunch Green Onions, Chopped, For Garnish

1. In a large soup pot cook red bell peppers and chicken broth on medium high heat for about 20 minutes or until red bell peppers are soft and tender.
2. While red bell peppers are cooking, put salt and pepper on the chicken breasts. In a skillet or saucepan on medium heat cook for about five to seven minutes per side or until chicken is thoroughly cooked. Remove it from the skillet to a plate. Let it cool for 5 to 10 minutes then shred chicken with a fork.
3. Combine your peppers and stock with heavy cream and Old Bay seasoning. Mix to combine. In a blender, in batches (it took me 3 batches) take red bell pepper mixture and puree it. Transfer entire puree mixture back to soup pot.
4. Add your diced onion, corn, black beans, garlic and cooked chicken. Cook this on low heat for about 15 minutes or until onion is soft, making sure to stir often. Add in cilantro and pepper jack cheese(save some for garnish is you so desire). Continue to stir as cheese melts. Serve up in bowls, add chopped green onions as garnish! Enjoy!

red bell peppers, chicken broth, chicken breasts, salt, pepper, heavy cream, bay seasoning, white onion, corn, black beans, garlic, cilantro, pepper, green onions

Taken from tastykitchen.com/recipes/soups/creamy-red-bell-pepper-chicken-soup/ (may not work)