with DIY Croutons
Carb smart soup can still have you craving a hot bowl on a cold day. Bacon, chicken and peppers pair beautifully in this creamy, satisfying dish, which also features red pepper pesto and DIY ciabatta croutons. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Ingredients: Chicken breast • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Ciabatta roll (unbleached untreated enriched wheat flour flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Roasted red pepper pesto (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) (milk) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Green onion • All-purpose flour (wheat) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables(sulfite) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Garlic.
Allergens
Utensils
Tags
Bacon Strips
100 g
Ciabatta Roll
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Corn Kernels
113 g
Green Onion
1 unit(s)
Cheddar Cheese, shredded
0.25 cup
Roasted Pepper Pesto
0.25 cup
Cream Cheese
1 unit(s)
Vegetable Stock Powder
1 tbsp
All-Purpose Flour
1 tbsp
Garlic, cloves
1 unit(s)
Chicken Breasts
2 unit(s)
Salt
0.125 tsp
Unsalted Butter
1 tbsp
Pepper
0.125 tsp
Oil
1 tbsp
- On a parchment-lined baking sheet, arrange bacon in a single layer.
- Roast in the middle of the oven for 10-14 min, until bacon is crisp and cooked through.**
- Using tongs, transfer bacon to a paper towel-lined plate to cool.
- Meanwhile, cut ciabatta into 1-inch pieces.
- On an unlined baking sheet, toss together ciabatta with 1 tbsp (2 tbsp) oil. Season salt and pepper.
- Toast in the bottom of the oven for 8-10 min, until croutons are golden and crisp.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken.
- Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
- While the croutons bake, core, then cut pepper into 1/2-inch pieces.
- Thinly slice green onions, keeping white and green parts separate.
- Peel, then mince or grate garlic.
- Heat a large pot over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then stir until butter melts.
- Add garlic, peppers, corn and green onion whites. Cook for 3 min, stirring occasionally, until peppers start to soften and corn begins to brown slightly. Season with salt and pepper.
- Sprinkle flour over veggies. Cook for 1 min, stirring often, until veggies are coated.
- Add cream cheese, stock powder and 1 1/2 cups (3 cups) water. Carefully whisk until cream cheese is well combined. Bring soup up to a simmer. Once simmering, cook for 2-3 min, stirring occasionally, until soup thickens slightly.
- Remove from heat, then stir in red pepper pesto. Season with pepper, to taste.
- Crumble or cut bacon into bite-sized pieces. (TIP: Use kitchen shears to cut bacon with ease.)
- Thinly slice chicken.
- Divide soup between bowls. Top with chicken, bacon and croutons.
- Sprinkle with cheese and green onion greens.
If you've opted to add chicken breasts, while the croutons cook, pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry for 6-7 min on one side until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
Thinly slice chicken. Top soup with chicken, bacon and croutons.
930
kcal
Calories
57
g
Fat
21
g
Saturated Fat
49
g
Carbohydrate
9
g
Sugar
4
g
Dietary Fiber
56
g
Protein
205
mg
Cholesterol
1760
mg
Sodium
1
g
Trans Fat
1250
mg
Potassium
175
mg
Calcium
4
mg
Iron
