Roasted red pepper soup with green chilies and smoked chicke

1 Servings

Ingredients

Quantity Ingredient
1 large Onion, coarsely chopped
3 Cloves garlic, minced
½ teaspoon Cayenne
2 tablespoons Chili powder (pasilla or new mexico)
1 Chipotle chilies (dry) (up to 2)
1½ teaspoon Ground coriander
½ teaspoon Each ground mace, cloves, and cumin
4 cups Light chicken stock
4 larges Roasted red bell peppers, peeled, seeded, and coarsely chopped
2 Roasted California or other long green chilies, seeded, stemmed, and sliced into thin strips
1 cup Cubed or shredded smoked chicken or turkey meat
Salt and pepper

Directions



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

Posted to EAT-L Digest 06 Sep 96 From: "~REality" <Ausetkmt@...> Date: Sat, 7 Sep 1996 19:06:45 -0700

Related recipes