 |
Prep Time: 10 Minutes Cook Time: 41 Minutes |
Ready In: 51 Minutes Servings: 4 |
|
Ingredients:
6 small red bell peppers |
1 (14-ounce) can fat-free, less-sodium chicken broth |
1 cup chopped onion |
1/2 cup thinly sliced carrot |
1/2 cup thinly sliced celery |
2 garlic cloves |
2 drained canned chipotle chiles in adobo sauce |
3/4 cup half-and-half |
3/4 teaspoon salt |
1/4 cup low-fat sour cream |
1/4 cup chopped fresh cilantro |
Directions:
1. 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.
2. 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.
3. 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.
4. Ladle soup into 4 bowls. Top each serving evenly with sour cream and cilantro.
|
|