Roasted Red Pepper Soup with Green Chilies and Smoked Chicken Recipe

ingredients

1 onion, coarsely chopped
3 cloves garlic, minced
1/2 teaspoon cayenne pepper
2 tablespoons chili powder, (pasha or New Mexico)
1 chipotle chili
1 1/2 teaspoon ground coriander
1/2 teaspoon ground mace
1/2 teaspoon ground cloves
1/2 teaspoon ground cumin
4 cups chicken broth
4 roasted red bell peppers, peeled, seeded, chopped
2 poplin chilies, roasted
1 cup smoked chicken or turkey meat, shredded
salt and pepper

directions

In a large soup pot, cook the onion, garlic, and spices in a little water or broth until tender, stirring frequently. Add the chicken broth and red peppers and bring to a boil over high heat. Boil for 5 minutes, stirring frequently.

Reduce the heat to medium and cook for 15 minutes. Cool the soup mixture to room temperature.

Puree in a blender until smooth.

Bring the soup to a boil over high heat. Cook for 15 minutes over high heat, stirring frequently.

Add all but a few strips of the roasted green chilies (chop the remaining chilies for garnish) and the chicken. Reduce heat to medium and cook for 15 minutes.

Season the soup with salt and pepper and serve with a drizzle of non-fat sour cream and the chopped bits of the remaining green chilies. Thicken if necessary.

nutrition data

Nutritional data has not been calculated yet.