Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 129.23 Kcal (541 kJ) | ||
| Calories from fat | 55.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.19g | 10% | |
|---|---|---|---|
| Cholesterol | 18.46mg | 6% | |
| Sodium | 355.97mg | 15% | |
| Potassium | 366.13mg | 8% | |
| Total Carbs | 14.72g | 5% | |
| Sugars | 7.7g | 31% | |
| Dietary Fiber | 3.49g | 14% | |
| Protein | 3.3g | 7% | |
| Vitamin C | 149.6mg | 249% | |
| Vitamin A | 3.8mg | 125% | |
| Iron | 62.2mg | 346% | |
| Calcium | 86.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 43.46 Kcal (182 kJ) | ||
| Calories from fat | 18.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.08g | 10% | |
|---|---|---|---|
| Cholesterol | 6.21mg | 6% | |
| Sodium | 119.71mg | 15% | |
| Potassium | 123.12mg | 8% | |
| Total Carbs | 4.95g | 5% | |
| Sugars | 2.59g | 31% | |
| Dietary Fiber | 1.17g | 14% | |
| Protein | 1.11g | 7% | |
| Vitamin C | 50.3mg | 249% | |
| Vitamin A | 1.3mg | 125% | |
| Iron | 20.9mg | 346% | |
| Calcium | 29mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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