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.