Author :: Mrs Liz
Category :: Soups/Stews/Chili (hot & cold)
Ingredients ::
- 2 medium onions, chopped
- 2 Tablespoons canola oil
- 1 jar (7-1/4 oz.) roasted red peppers, undrained, chopped
- 1 can (4 oz.) chopped green chilies, drained
- 2 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 3 cups diced peeled potatoes
- 3 cups vegetable broth
- 2 Tablespoons minced fresh cilantro
- 1 Tablespoon lemon juice
- 1/2 cup reduced fat cream cheese, cubed
Makes: 6 servings
In a large saucepan, saute onions in oil until tender. Stir in the roasted peppers, chilies, cumin, salt and coriander. Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil.
Reduce heat; cover and simmer for 10 to 15 minutes or until potatoes are tender. Stir in cilantro and lemon juice. Cool slightly.
In a blender, process the cream cheese and half of the soup until smooth. Return all to pan and heat through.
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