Ingredients
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4 oz pepperoni
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1 tbsp olive oil
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1 cup diced onion
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1 tsp dried oregano
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1 large red bell pepper
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2 cups low-sodium chicken broth
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1 (15 oz) can chickpeas, rinsed and drained
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1 (15 oz) can creamed corn
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1 (15 oz) can low-sodium corn kernels, rinsed and drained
Steps
1
Cut the pepperoni into strips. Heat the oil in a large saucepan and sauté the pepperoni for 2 min. or until crisp. Use a slotted spoon to remove the pepperoni strips to a paper-towel-lined plate. Add diced onion and oregano to the oil in the saucepan and cook for 2 min. over medium heat. Meanwhile, dice the bell pepper.
2
Add the bell pepper to the pan and cook for 3 min, stirring occasionally. Add the chicken broth and chickpeas and simmer for 3 min. Remove from heat and use an immersion blender to purée the soup. Return the pot to heat and bring to a simmer.
3
Add the creamed corn and corn kernels and simmer gently for 2 min. Ladle the soup into bowls and top with the pepperoni strips.
Tips
For a chunkier soup, add only half the chickpeas during step two, then purée. Add the remaining chickpeas, whole, at the same time you add the creamed corn and corn kernels, in step 3.
