This was a great, quick soup for lunch with a lot of flavor.  Recipe came from Cooking Light – it was supposed to be a way to use up leftover stuffed peppers, but I just broiled the peppers on their own.  The recipe called for red peppers, but I used green and it was great.  You could definitely add anything you like to this – ground turkey or beef, shredded chicken, etc.  We’ll make it again.

• 1 cup chopped onion 
• 2 garlic cloves, crushed
• cooking spray
• 2 bell peppers, any color
• 2 cups unsalted vegetable stock (or chicken stock if not vegetarian)
• 1 tablespoon olive oil 
• 1/2 teaspoon chopped chipotle chile in adobo sauce
• 1 (15-ounce) can unsalted black beans, rinsed and drained 
• 1 cup fresh corn kernels (we used canned)
• kosher salt to taste
• salt, ground coriander, cumin, oregano, and chili powder to taste

Broil pepper for 4-8 minutes, turning as you go to char all sides.  

Sauté onion and garlic in cooking spray in a saucepan over medium heat 3 minutes. Place onion mixture, broiled bell peppers, chicken stock, 1 tablespoon olive oil, and chipotle chile in a blender; blend until smooth. 

Return to pan. Stir in beans; simmer 10 minutes over medium heat. Stir in corn kernels and salt. Add other spices (such as above list) to taste.  Top with sour cream, lime juice, etc.