Roasted Red Pepper Soup with Chilli and Chicken Recipe

4 servings

1 onion, coarsely chopped
3 cloves garlic, minced
1/2 teaspoon cayenne
2 tablespoons chili powder, (pasha or new mexico)
1 chipotle chile
1 1/2 teaspoons ground coriander
1/2 teaspoon ground mace, cloves, and cumin
4 cups chicken broth
4 roasted red bell pepper, peeled, seeded, chopped
2 poplin chili, roasted
1 cup smoked chicken, or turkey meat shredded
salt and pepper

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.

Nutrition Facts
Amount Per Serving: Calories 76 - Calories from Fat 17
Percent Total Calories From: Fat 22%, Protein 17%, Carbohydrate 61%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1785mg, Total Carbohydrate 12g, Dietary Fiber 2g, Sugars 0g, Protein 3g, Vitamin A 4835 units, Vitamin C 90 units, Calcium 0 units, Iron 1 units