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