Tortilla soup w/ roasted red peppers

6 Servings

Ingredients

Quantity Ingredient
---Corn-Cilantro Stock---
3½ cup Frozen corn or 3 ears of fresh corn; cobs and all
16 Scallions; cut in 1\" lengths
2 Handfuls fresh cilantro
6 cups Water
1 teaspoon Salt -Rest of the Soup---
2 teaspoons Olive oil or other sauteing liquid
1 medium Onion; minced, about 1 1/2 cups
1 medium Poblano peppers; seeded and minced
1 medium Anaheim chili pepper; seeded and minced
1½ tablespoon Minced garlic
1 teaspoon Salt; or to taste
4 mediums Red bell peppers; roasted, peeled, seeded, and chopped
2 mediums Tomatoes; peeled and seeded, minced
2 tablespoons Fresh lime juice
Cayenne pepper; to taste; optional
1 teaspoon Minced canned chipotle chiles in adobo; optional
Tortilla strips; see recipe, or commercially prepared tortilla chips

Directions

Place the stock ingredients in a large saucepan and bring to a boil.

Partially cover, lower heat to simmer, and cook for about 30 minutes. Keep it covered, so too much liquid doesn't evaporate.

Heat the oil, and add the onion, chiles, garlic, salt, and saute until the vegetables are very tender.

Puree the roasted bell peppers and the tomatoes in a blender or food processor with 2 cups of the stock. Puree until smooth, then add this to the onion mixture. Strain in the rest of the stock, pressing every last bit of the liquid from the cooked vegetables.

Add lime juice; taste to correct salt and add the cayenne or a small amount of the chipotles. Serve hot, topped with a generous handful of tortilla strips.

>From: Ellen C. <ellen@...>

Per serving: 163 Calories; 3g Fat (13% calories from fat); 6g Protein; 35g Carbohydrate; 0mg Cholesterol; 737mg Sodium Food Exchanges: 1½ Starch/Bread; 2 ½ Vegetable; ½ Fat Recipe by: Vegetable Heaven, Mollie Katzen Posted to Digest eat-lf.v097.n001 by "Ellen C." <ellen@...> on Jan 1, 1998

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