1 red onion, coarsely chopped
1 yellow or red sweet pepper, coarsely chopped
1-1/2 potatoes, peeled
1 clove garlic, minced or pressed
1-1/2 tbsp canola oil
2/3 dried chili peppers, minced I didn't use this ingredient . . . don't want to freak Hubby out too much
1-1/4 tsp dried oregano
1 cup canned diced tomatoes
2-3/4 cups chicken broth
1-1/3 cup frozen peas
1 cup red beans (canned), rinsed and drained
1/4 tsp Tabasco sauce, to taste Didn't use this ingredient . . . see note above . . . LOL
1 avocado, cubed (optional) Didn't use this ingredient
1/4 Cheddar cheese, grated (optional)
4 corn tortillas (optional)
4 tsp fresh cilantro (optional) I could not find fresh cilantro anywhere . . . sigh . . .
salt to taste
Prepare the vegetables.
Heat the oil in a pot. Saute the onion over medium heat 3-4 minutes. Lower the head and add the peppers, garlic and salt. Cook 10-12 minutes.
Add the minced chili pepper, oregano, tomatoes, whole potatoes and the broth. Cook about 20 minutes over medium-low heat, until the potatoes are fork-tender. Puree the soup in a blender then pour it back into the pot.
While the soup is cooking, boil the frozen peas for 5 minutes in a small pot of boiling salted water. Set aside.
Drain the beans, rinse them, drain them again then add them to the pot. Add the peas. Warm the soup for just a few minutes. Adjust the seasoning.
Pour the soup into bowls. Garnish each bowl with avocado, grated Cheddar and cilantro leaves. Serve with grilled tortillas.
Hal was not crazy about this soup. I really enjoyed it . . .