Preps in

15

Minutes

Cooks In

25

Minutes

Serves

6

People

Calories

270

Per Serving

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  1. Preheat the oven to 425 degrees F.
  2. Slice the tomatoes in half and cut out the stem, then fill a baking sheet with them cut side up.
  3. Sprinkle 2 tsp salt and 2 tsp fresh cracked pepper all over the tomatoes.
  4. Top each tomato half with a sprinkle of fresh chopped garlic.
  5. Drizzle all with about 2 Tbsp of olive oil.
  6. Place baking sheet into the oven for about 20-25 minutes and roast until the tomatoes start to brown, wilt and fall.
  7. In a large soup pot or dutch oven, heat 2 Tbsp olive oil and sauté the diced shallots and orange bell pepper with a ½ tsp salt and ½ tsp pepper.
  8. As they simmer, chop the John Soules Foods Grilled Chicken into chunks about ¼ to ½ inch in size, the size you want in the soup.
  9. When the shallots and peppers begin to turn translucent, add ¼ cup red wine, and 1 Tbsp of tomato paste.
  10. Stir and simmer until wine is reduced by about half.
  11. Add the chopped chicken and simmer just until the chicken is warm, remove from the heat.
  12. When the tomatoes are roasted, pull from the oven and add the entire contents of the baking sheet to a blender or food processor, olive oil and garlic drippings, scrape everything from the baking sheet.
  13. Blend briefly if you want it a bit chunky, or longer if you want the soup smooth.
  14. Add the contents of the blender to the soup pot with the onions, peppers and chicken.
  15. Next add 2 Tbsp butter, 2 Tbsp sour cream, 1 tsp sugar, 1 Tbsp balsamic vinegar, 1 tsp lemon juice, and 2 Tbsp of fresh chopped basil, stir well.
  16. Let the whole pot simmer for about 5 minutes to incorporate the flavors and warm the chicken.
  17. Re-season with a little more salt and fresh cracked pepper to taste, you can even add a little cayenne pepper at this stage if you want it a touch spicy!
  18. Serve with a small dollop of sour cream and a sprinkle of fresh basil to garnish… Enjoy!

Watch Us Make It!

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