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Ingredients
2 Medium onions, chopped
2 Tablespoons canola oil
1 (7 1/4 oz) Jar roasted red peppers, undrained, chopped
1 (4 oz) Can chopped green chilies, drained
2 Teaspoons ground cumin
1 Teaspoon salt
1 Teaspoon ground coriander
3 Cups potatoes, peeled & diced
3 Cups vegetable broth
2 Tablespoons fresh cilantro, minced
1 Tablespoon lemon juice
1/2 Cup cream cheese, cubed
Instructions
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 10-15 minutes or until potatoes are tender. Stir in cilantro and lemon juice. Cool slightly.
In a food processor or blender, cover and process the cream cheese and half of the soup until smooth. Return all to pan and heat through.