ROASTED PEPPER SOUP

ROASTED RED, YELLOW AND ORANGE PEPPER SOUP

Yield: 4 servings ( Serving Size: servings )
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Ingredients

  • 3-4 WHOLE RED, YELLOW OR ORANGE PEPPERS
  • 3 TBSP OLIVE OIL
  • 2(12 OZ) CANS CHICKEN STOCK
  • 3 CLOVES GARLIC MINCED
  • 1 WHOLE ONION MINCED
  • 1 CAN KIDNEY BEANS (DRAINED)
  • 1/2 CUP SOUR CREAM OR 3 TBSP CREAMCHEESE
  • 3 SPIGS CILANTRO MINCED
  • 1 CAN WHITE OR YELLOW CORN
  • SALT AND HOT PEPPER TO TASTE
  • ADD CHIPOLTE PEPPER FOR ADDED SPICE

Preparation

  1. 1. remove the seeds and cut the peppers into strips (quarter)
  2. 2. place the pepper strips on tin foil with 1 clove of garlic and some olive oil and roast until the skin blackens slightly
  3. either under the broiler or on the grill
  4. 3. while the peppers cool, saute the onion and garlic in the rest of the olive oil until transparent
  5. 4. carefully remove the skin from the peppers after they cool
  6. 5. place the peppers, onion/garlic olive oil combination into a food processor, blender or like appliance to puree
  7. 6. puree the mixture, add the can of kidney beans and puree again
  8. 7. remove to a sauce pan over heat, add the chicken broth, cilantro and creamcheese or sour cream
  9. 8. heat until the cheese melts and the mixture is heated throughout
September 2013

This recipe is a personal recipe added by gg0404 and has not been tested or endorsed by MyRecipes.

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