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Chipotle Red Pepper Soup

Oxmoor House
Prep time 10 mins
Cook time 41 mins
Other time 20 mins
Yield 4 servings (serving size: 1 1/4 cups)

Ingredients

  • 6 small red bell peppers
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 cup chopped onion
  • 1/2 cup thinly sliced carrot
  • 1/2 cup thinly sliced celery
  • 2 garlic cloves
  • 2 drained canned chipotle chiles in adobo sauce
  • 3/4 cup half-and-half
  • 3/4 teaspoon salt
  • 1/4 cup low-fat sour cream
  • 1/4 cup chopped fresh cilantro

Nutrition Information

  • calories 128
  • fat 2.5 g
  • satfat 1.2 g
  • protein 3.8 g
  • carbohydrate 22.4 g
  • cholesterol 6 mg
  • iron 1.0 mg
  • sodium 852 mg
  • caloriesfromfat 18 %
  • fiber 2.0 g
  • calcium 84 mg

How to Make It

  1. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 18 minutes or until bell peppers are blackened. Place in a zip-top plastic bag; seal. Let stand 20 minutes. Peel.

  2. Place bell peppers, broth, and next 4 ingredients in a large saucepan. Bring to a boil over high heat; cover, reduce heat, and simmer 13 minutes or until carrot is tender.

  3. Place 1 chipotle chile and half of pepper mixture in a blender; process until smooth. Repeat procedure with remaining chile and pepper mixture. Return pureed mixture to pan; stir in half-and-half and salt. Cook soup over medium heat 5 minutes or until thoroughly heated.

  4. Ladle soup into 4 bowls. Top each serving evenly with sour cream and cilantro.

Oxmoor House Healthy Eating Collection