Enjoy this spicy soup with a piece of crusty bread or some baked tortilla chips.

Recipe by Oxmoor House January 2004

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Recipe Summary

prep:
10 mins
cook:
45 mins
stand:
20 mins
total:
1 hr 15 mins
Yield:
5 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

124 calories; fat 5.6g; saturated fat 3.4g; protein 4.4g; carbohydrates 14.4g; cholesterol 24mg; iron 0.7mg; sodium 660mg; calories from fat 40%; fiber 3.2g; calcium 99mg.
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