Unstuffed Banana Pepper Soup

What you need:

    • 1 lb. ground pork
    • 1 large yellow onion, diced
    • 3 to 4 fresh banana peppers (we have also used Hungarian Wax peppers and Anaheim peppers)
    • 3 cloves minced garlic
    • Salt and pepper
    • 1 tsp. Italian seasoning
    • 1/3 cup all purpose flour
    • 4 cups chicken broth
    • 1 cup milk
    • 1 small jar pickled banana peppers, drained
    • 8 oz. cream cheese, softened and cubed
    • 1 cup shredded mozzarella cheese
    • Italian breadcrumbs

Directions:

    1. In a large stockpot, cook and crumble pork over medium heat. Drain fat, leaving behind 2 tsp.
    2. Add onion, fresh peppers, garlic, salt, pepper, and Italian seasoning. Cook until veggies become tender, stirring often.
    3. Add flour and cook for about 1 minute.
    4. Stir in chicken broth, milk, and pickled banana peppers and bring to a boil.
    5. Then reduce heat and simmer until mixture thickens, stirring often.
    6. Stir in cream cheese until it melts. Season with salt and pepper, if needed.
    7. Ladle soup into ovenproof bowls and top with mozzarella cheese and Italian breadcrumbs.
    8. Broil until cheese melts and turns golden. Serve immediately.

Recipe adapted from Savory Moments

Posted on Fantastical Sharing of Recipes