Pulled Chicken & Roasted Pepper Soup
with Cheesy Challah Crostini
Our vibrant roasted bell pepper pesto stars in this robust soup, which includes bites of tender pulled chicken, sautéed onion and fresh bell pepper, plus a touch of cream. You'll serve it with crunchy challah crostini topped with melty fontina—perfect for dunking as you go.
Details
Our vibrant roasted bell pepper pesto stars in this robust soup, which includes bites of tender pulled chicken, sautéed onion and fresh bell pepper, plus a touch of cream. You'll serve it with crunchy challah crostini topped with melty fontina—perfect for dunking as you go.
Nutrition per serving
Ingredients
10 oz
Cooked Pulled Chicken
6 tbsp
Roasted Bell Pepper Pesto
1 each
Bell Pepper
2 each
Challah Buns
1 each
Yellow Onion
¼ cup
Cream
2 oz
Shredded Fontina Cheese
1 tsp
Vegetable Broth Concentrate
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients
Preheat the oven to 400°F. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Cut the buns lengthwise into 1-inch-thick slices.
step 2
Make the soup
In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion and diced pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Carefully add the broth concentrate, red pepper pesto, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to medium-low. Add the pulled chicken (tearing the pieces apart before adding) and cream (shaking the packet before opening). Cook, stirring frequently, 2 to 3 minutes, or until heated through and combined. Turn off the heat.
step 3
Make the crostini & serve your dish
Meanwhile, line a sheet pan with foil. Place the bun slices on the foil. Drizzle with olive oil and season with salt and pepper. Evenly top with the fontina. Toast in the oven 5 to 7 minutes, or until the cheese is melted and the buns are toasted. Remove from the oven. Serve the soup with the crostini on the side. Enjoy!
Instructions
step 1
Prepare the ingredients
Preheat the oven to 400°F. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Cut the buns lengthwise into 1-inch-thick slices.
step 2
Make the soup
In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion and diced pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Carefully add the broth concentrate, red pepper pesto, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to medium-low. Add the pulled chicken (tearing the pieces apart before adding) and cream (shaking the packet before opening). Cook, stirring frequently, 2 to 3 minutes, or until heated through and combined. Turn off the heat.
step 3
Make the crostini & serve your dish
Meanwhile, line a sheet pan with foil. Place the bun slices on the foil. Drizzle with olive oil and season with salt and pepper. Evenly top with the fontina. Toast in the oven 5 to 7 minutes, or until the cheese is melted and the buns are toasted. Remove from the oven. Serve the soup with the crostini on the side. Enjoy!
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