Red Pepper, Corn, and Black Bean Chowder



  • 1 cup chopped onion
  • 2 garlic cloves, crushed
  • 1 tablespoon olive oil
  • 2 broiled red bell peppers
  • 2 cups unsalted chicken stock
  • 1 tablespoon olive oil
  • 1/2 teaspoon chopped chipotle chile in adobo sauce
  • 1 (15-ounce) can unsalted black beans, rinsed and drained
  • 1 cup fresh corn kernels
  • 3/4 teaspoon kosher salt
  • 8 tablespoons plain 2% Greek yogurt
  • 4 tablespoons cilantro
  • 4 lime wedges


  • Sauté onion and garlic in 1 tablespoon olive oil in a saucepan over medium heat 3 minutes.
  • Place onion mixture, broiled bell peppers, chicken stock, 1 tablespoon olive oil, and chipotle chile in a blender; blend until smooth. Return to pan.
  • Stir in beans; simmer 10 minutes over medium heat.
  • Stir in corn kernels and salt.
  • Place 1 cup soup in each of 4 bowls; top with 2 tablespoons plain 2% Greek yogurt, 1 tablespoon cilantro, and 1 lime wedge.

*Cooking Light, June 2015

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