Olive oil for sautéing
4 charred/roasted red peppers on a grill (bottled variety will also work)
1 box of corn soup or a can of cream style corn
3-4 cups of low sodium vegetable broth
1 cup frozen corn
1 med red onions
2 chillies or red chilli powder
2 cloves of garlic
1/2 tsp cumin powder
1/4 cup of chopped cilantro
salt to taste
chopped scallions, tortilla chips and sour cream for garnishing
1. Chop onion and saute in soup pot with olive oil for about 2 minutes. Add roasted peppers and garlic, chillies and continue to sauté breaking the peppers with a spoon, add salt to taste and continue to saute for 7-8 more min and cool.
2. Put mixture of onion and peppers in a food processor and pulse. The resulting mix should be slightly coarse. Add frozen corn and pulse a few rounds. Add the red pepper mix to soup pot. Add a cup of broth to food processor to clean out the remaining mixture. Add to soup pot with the remaining broth, corn soup, cumin powder, and salt to taste. You can also add chilli powder at this time if you did not use chillies. Bring soup to boil and then simmer for 20-30 min. Add chipotle seasoning and cilantro after soup is cooked.
3. Serve hot with garnishing.