Chile Cheese Soup
Cooking Light, Five Star Recipes
Chile Cheese Soup
Cooking Light, Five Star Recipes
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2 dried pasilla chiles, cut in half lengthwise and seeded 1 cup water 4 large sweet yellow peppers 1 large sweet red pepper 2 teaspoons vegetable oil 1 cup chopped onion 2 cloves garlic, chopped 3 cans canned low sodium chicken broth, undiluted 2 1/2 cups peeled, diced baking potato (about 1 pound) 1 cup diced carrot 1/2 teaspoon salt 1/4 teaspoon ground white pepper 2 tablespoons plain low fat yogurt 1/4 cup plus 3 tablespoons (1 3/4 ounces shredded Monterey Jack cheese) Directions: Combine chile halves and water in a saucepan. Bring to a boil; remove from heat. Cover; let stand 1 hour. Drain; finely chop chiles. Set aside. Cut sweet peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin side up, on a baking sheet; flatten with palm of hand. Broil 5 1/2 inches from heat (with electric oven door partially opened) 10 minues or until charred. Place in ice water until cool; peel and discard skins. Heat oil in a Dutch oven over medium heat. Add onion and garlic; sauté 7 minutes. Stir in yellow pepper, broth, and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 35 minutes or until vegetables are tender. Place half of soup in container of an electric blender. Cover; process until smooth. Pour into a bowl. Repeat procedure with remaining soup; stir in chopped chiles. Combine red pepper and yogurt in blender container. Cover; process until smooth. Ladle soup into bowls; top with red pepper puree and cheese. Yield: 7 servings. |