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heat the oil in a large pot over medium heat. stir in onion, garlic, and red bell pepper; cook until tender. mix in potatoes, carrots, and chicken broth. bring to a boil. reduce heat to low and simmer 20 minutes. stir chicken into the pot. season soup with ranch dressing mix, crushed red pepper, salt, and pepper. stir in processed cheese until melted. mix in green beans just before making the roux. melt butter in a skillet over medium heat and stir in flour to form a thick, golden brown roux. mix into the soup to thicken. continue cooking 5 minutes.
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Controlled pour dispenser — drizzle olive oil without glugging
Pull-cord chopper — quick dice onions, garlic, herbs, nuts
Seal out syn-propanethial-S-oxide — tear-free onion prep
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Controlled pour dispenser — drizzle olive oil without glugging
Pull-cord chopper — quick dice onions, garlic, herbs, nuts
Seal out syn-propanethial-S-oxide — tear-free onion prep
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking