Recipe - Roasted Red Pepper Soup With Green Chilies And Smoked Chicke

1 lg Onion, coarsely chopped
3 Cloves garlic, minced
One half teaspoon Cayenne
2 tablespoon Chili powder (pasilla or new
mexico)
1 Chipotle chilies (dry) (up
to 2)
1 One half teaspoon Ground coriander
One half teaspoon Each ground mace, cloves,
and cumin
4 cup Light chicken stock
4 lg Roasted red bell peppers,
peeled, seeded, and
coarsely chopped
2 Roasted California or other
long green chilies, seeded,
stemmed, and cut or sliced up into
thin strips
1 cup Cubed or shredded smoked
chicken or turkey meat
Salt and pepper

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 nonfat sour cream and the chopped bits of the
remaining green chilies. Thicken if necessary.

Posted to EATL Digest 06 Sep 96

From: "~REality" Ausetkmt@CRIS.COM

Date: Sat, 7 Sep 1996 19:06:45 0700