About this recipe:This soup is an all-in-one meal. Red onion, red pepper, potatoes, carrots, chicken, cheese and green beans are heated together. Serve this hearty soup during the cold winter months.
1 tablespoon olive oil
1 red onion, diced
3 cloves garlic, finely chopped
1 red pepper, diced
3 potatoes, diced
3 carrots, diced
2 litres chicken stock
450g skinless, boneless chicken breast fillets, chopped
1 (28.4g) packet Ranch dressing dip mix
1 teaspoon crushed chillies
salt to taste
ground black pepper to taste
225g processed cheese, such as Kraft singles, unwrapped and chopped
450g frozen green beans
4 tablespoons plain flour
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Method Prep:20min › Cook:40min › Ready in:1hr
Heat the oil in a large pot over medium heat. Stir in onion, garlic and red pepper; cook until tender. Mix in potatoes, carrots and chicken stock. Bring to the boil. Reduce heat to low and simmer 20 minutes.
Stir chicken into the pot. Season soup with Ranch dressing dip mix, crushed chillies, salt and pepper. Stir in processed cheese until melted. Mix in green beans just before making the roux.
Melt butter in a frying pan over medium heat and stir in flour to form a thick, golden brown roux. Mix into the soup to thicken. Continue cooking 5 minutes.