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Name: Roasted Red Pepper Soup with Green Chilies and Smoked Chicke
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 4 lg Roasted red bell peppers,; 1 1/2 ts Ground coriander; 1 lg Onion, coarsely chopped; 1 Chipotle chilies (dry) (up; 3 Garlic minced; 1/2 ts Cayenne; 2 tb Chili powder (pasilla or new; 4 c Light chicken stock; Salt and pepper; 1/2 ts Each ground mace, cloves,; 1 c Cubed or shredded smoked; 2 Roasted California or other

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INGREDIENTS

4 lg Roasted red bell peppers,
1 1/2 ts Ground coriander
1 lg Onion, coarsely chopped
1 Chipotle chilies (dry) (up
3 Garlic ; minced
1/2 ts Cayenne
2 tb Chili powder (pasilla or new
4 c Light chicken stock
Salt and pepper
1/2 ts Each ground mace, cloves,
1 c Cubed or shredded smoked
2 Roasted California or other

Servings

INSTRUCTIONS

http://www.lowfatlife.com/chipotle.htm 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" Date: Sat, 7 Sep 1996 19:06:45 -0700

NOTES

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Roasted Red Pepper Soup with Green Chilies and Smoked Chicke

4 lg Roasted red bell peppers,
1 1/2 ts Ground coriander
1 lg Onion, coarsely chopped
1 Chipotle chilies (dry) (up
3 Garlic minced
1/2 ts Cayenne
2 tb Chili powder (pasilla or new
4 c Light chicken stock
 Salt and pepper
1/2 ts Each ground mace, cloves,
1 c Cubed or shredded smoked
2 Roasted California or other

http://www.lowfatlife.com/chipotle.htm    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@CRIS.COM>    Date:    Sat, 7 Sep 1996 19:06:45 -0700

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Nutrition

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Serving Size: 1 Serving (978g)
Recipe Makes: 1 Servings

Calories: 387
Calories from Fat: 118 (30%)

Amt Per Serving		% DV

	Total Fat 13.1g	18 %
	Saturated Fat 3.3g	17 %
	Monounsaturated Fat 6.1g
	Polyunsanturated Fat 2.6g
Cholesterol 28.8mg		9 %
Sodium 1532.2mg		53 %
Potassium 1205.2mg		32 %
Total Carbohydrate 41.9g		12 %
	Dietary Fiber 3g	12 %
	Sugars, other 38.9g
Protein 25.9g		37 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 387

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