Roasted Pepper and Tomato soup

This is a flavourful, somewhat spicy, and quite healthy soup – a perfect storm for me.

I created this soup to use up some chicken stock and red peppers that I had in my fridge, as well as some fresh corn that a friend brought over.  I’ve never made such a big batch of chicken stock, and ran out of room in my tiny freezer – this was a great way to use it up.  It’s got roasted bell and poblano peppers, as well as a dried ancho chile pureed into the tomatoes – I think the anchos are what takes this recipe to the next level, and I will definitely use this strategy of adding flavour into recipes in the future.

This would be great topped with avocado, or cilantro, or some Mexican crumbling cheese. And a wedge of lime to squeeze in.

Just a word about the roasted peppers: I know that some people like to get rid of every trace of the skin by washing the peppers, but I like to keep little bits of the skin on. This way it reminds me of the amazing sauces I ate in Mexico.  You always knew they were homemade and delicious if they had those flecks of black skin in them.

What you need:

• 1 dried ancho chile
• 1 – 398mL/14 oz fire roasted tomatoes
• 1 red, orange or yellow bell pepper
• 1 poblano pepper
• olive oil
• 1/2 a large sweet onion, diced
• 1 chicken breast or 2 thighs (omit for vegetarians!)
• 3 cloves garlic, chopped
• 1 – 425 grams / 15 oz can of pinto beans, drained
• 2 ears of fresh corn (substitute with peaches and cream canned corn  – I don’t personally like frozen)
• 4-6 cups chicken broth (substitute vegetable broth)
• optional:
• lime
• avocado
• Mexican crumbling cheese
• cilantro
• hot sauce for those who like it

What you do:

1. Roast the peppers over a gas stove or barbecue, turning frequently with tongs until all the skin is charred and black.  Place in a container fitted with a lid until it cools a bit, 10-15 minutes.
2. Roast the dry ancho chile very briefly over the flame, then remove the stem and seeds.  Add this to a blender along with the can of tomatoes.  Puree until smooth.
3. In a large pot over a medium flame drizzle in a little olive oil (I use less than 1 tablespoon).  Add the onions and cook, stirring from time to time, for a few minutes.  Add the garlic and cook for another few minutes, but don’t let the garlic brown.
4. Add the chicken, if you are using it, and let that cook for a few minutes before pouring in the broth and tomato/ancho mixture. Let this simmer for 15-20 minutes. Remove the chicken and chop it up, then add it back to the soup.
5. Meanwhile, remove the blackened skin from the peppers, then remove the stem and seeds.   Chop the peppers, then add them to the soup.
6. Drain and rinse the beans and add them to the soup.  Cut the corn off the cobs and add that to the soup.  Let this simmer for a few minutes, then season with salt and a little pepper to taste.
7. Garnish with toppings of your choice.