Chicken Red Pepper Soup

My bosses wife made a vegetarian (and unflavorful) version of this soup several weeks ago and as I was looking at the recipe (and adding about a pound of tobasco sauce so the thing was palatable) I realize that I could make this “Onion Red Pepper Soup” of her’s absolutely delicious.  Here is the result–it’s spicy, it’s packed with flavor, it is not vegetarian (although you could make it so if that is what you like), and the fresh cilantro garnish makes it absolute dynamite.

Chicken-Red Pepper Soup

(cook your chicken if you haven’t already, you’ll need three cups or so)

3-4 tablespoons olive oil
3 cups diced onion
8-10 cloves garlic, minced
3 jalapeno peppers, seeded and diced
4 red bell peppers, diced
salt and pepper generously
generous dash of Emeril’s Essence
8-9 cups chicken stock
1 cup rice
3 cups cooked, shredded chicken

Garnish with:
Sour Cream
Diced Cilantro
Tobasco Sauce

Heat olive oil in large stock pot, saute onion, garlic, jalapeno and bell pepper until tender.  Add chicken stock and rice, bringt to a boil and simmer 30 minutes.  Add chicken and warm through and Voila!