A Nutritious Twist on Chicken Soup for Cold and Flu Season

When it comes to comforting meals during cold and flu season, chicken soup is a tried-and-true remedy. Rotisserie Chicken, Fire Roasted Corn and Pepper Soup elevates the classic with nutrient-packed ingredients and bold, smoky flavors, making it not only soothing but also nourishing for your body.

Packed with lean protein from rotisserie chicken and antioxidant-rich vegetables like poblano peppers, bell peppers, and red onions, this soup is a powerhouse for your immune system. The vibrant peppers provide vitamin C, essential for combating colds, while the garlic and cumin offer natural anti-inflammatory and antimicrobial properties to support overall health.

Low-sodium chicken broth keeps the dish hydrating without excess salt, which is especially beneficial when you’re fighting off a cold. Fire-roasted corn and smoked paprika add depth of flavor while delivering additional antioxidants. The charred lime garnish offers a boost of vitamin C and a tangy brightness that enhances the soup’s taste and aroma.

This hearty, immune-boosting soup is the perfect warm hug in a bowl. Whether you’re looking to prevent illness or recover faster, it’s a delicious, nutrient-dense option to add to your cold-weather recipe collection.

Rotisserie Chicken, Fire Roasted Corn and Pepper Soup

Ingredients

• 6 cups low-sodium chicken broth

• 1 breast of rotisserie chicken, shredded

• 1 cup frozen fire-roasted corn (plus extra for garnish)

• 1 poblano pepper, diced (plus extra for garnish)

• 1 red bell pepper, diced (plus extra for garnish)

• 1 yellow bell pepper, diced (plus extra for garnish)

• 1 red onion, diced (plus extra for garnish)

• 3 garlic cloves, minced

• 1 teaspoon garlic powder

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 2 tablespoons extra virgin olive oil

• Fresh cilantro, chopped, for garnish

• Lime, sliced, for charring and garnish

Instructions

1. Sauté the Vegetables

• Heat the olive oil in a large pot over medium heat.

• Add the diced red onion, poblano pepper, red bell pepper, and yellow bell pepper. Sauté until softened, about 5-7 minutes.

• Add the minced garlic and cook for another minute until fragrant.

2. Set Aside Garnish

• Remove about ½ cup of the sautéed veggies (including some poblano, bell peppers, and onions) for garnish and set aside.

3. Build the Soup Base

• Stir in the garlic powder, cumin, and smoked paprika into the pot with the remaining vegetables. Cook for 30 seconds to bloom the spices.

• Add the frozen fire-roasted corn (reserving some for garnish) and cook for another 2 minutes.

4. Simmer the Soup

• Pour in the chicken broth and bring to a gentle boil. Reduce the heat to low and simmer for 15 minutes.

5. Add the Chicken

• Stir in the shredded rotisserie chicken and let it simmer for another 5 minutes, allowing the flavors to meld together.

6. Char the Lime

• Heat a skillet over medium-high heat and sear the lime slices until charred on each side. Set aside for garnish.

7. Assemble and Garnish

• Ladle the soup into bowls and top with the reserved fire-roasted corn, sautéed peppers, onions, and poblano.

• Garnish with fresh cilantro and a charred lime slice.

Serving Suggestion

Serve hot with tortilla chips, warm tortillas, or crusty bread. The combination of smoky, roasted flavors and fresh garnishes will make every bite satisfying!