Red Pepper Soup
Ingredients
- 3 tbsps. Crisco® Pure Corn Oil
- 2 medium onions
- 3 large red peppers
- 1 (15 oz.) jar roasted red peppers
- 1/2 tsp. ground cinnamon
- 1/2 tsp. cayenne pepper
- 4 cups chicken broth
- 1/4 cup Crisco® Pure Corn Oil
- 4 corn tortillas
- 1/2 cup orange juice
- Salt and pepper
- GARNISHES
- Sour cream, avocado slices, lime wedges and chopped cilantro
Directions
- Step 1
HEAT 3 tablespoons oil in a large saucepot. Add onions and red peppers. Cook over medium heat about 5 minutes or until soft. Stir in roasted peppers, cinnamon and cayenne. Add chicken broth; bring to a boil. Reduce heat to low. Simmer 25 minutes.
- Step 2
COOL soup to room temperature. Puree in blender or food processor. Return to saucepot.
- Step 3
HEAT 1/4 cup oil in large skillet. Add tortilla strips, several at a time, and fry for one minute. Remove strips to drain on paper towel. Cook remaining tortilla strips.
- Step 4
ADD orange juice to soup. Reheat soup. Season to taste with salt and pepper. Ladle into bowls. Top with a few tortilla strips. Garnish with a dollop of sour cream, avocado slices, lime wedge and chopped cilantro.
Serving size
(1/4 of recipe)
- Calories 390
- Calories from Fat220g
- Total Fat 25g
- Saturated Fat 4g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 10mg
- Sodium 1310mg
- Potassium 0mg
- Total Carbohydrates 37g
- Dietary Fiber 7g
- Sugars 14g
- Protein 6g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet