6 Serves
499 Mins
Prepare the chili peppers by washing and finely chopping them.
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NigerianVitamin E
0 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
34 µg / 400 µgCalcium
281 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
346 mg / 1,250 mgPotassium
358 mg / 4,700 mgSodium
1250 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
29 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
8 g / 20 gCholesterol
60 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
Combine the chopped chili peppers and black pepper in the slow cooker with your preferred soup base.
Cook the mixture on high for 4 hours or on low for 8 hours until the flavors are well developed.
Serve the hot soup in bowls, garnishing each portion with a dollop of sour cream and a sprinkle of cheddar, pepper jack, or parmesan cheese.
21
g36
g17
g
