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- Mexican Red Pepper Soup
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PrintMEXICAN RED PEPPER SOUP
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the olive oil in a pot; add the onions and the peppers and cook for about 10 minutes or until the onions translucent.
- Then add the cinnamon and the cayenne pepper powder; simmer to low flame for about 15-20 minutes, stirring occasionally.
- Allow the mixture cool to room temperature. Churn it and pour it into the soup pot.
- Add the chicken stock and the orange juice and bring to a boil.
- Serve hot topped with avocado cream, tortilla chips and chopped parsley.
INGREDIENTS
- 350 grams red peppers, roasted until charred; then washed and diced.
- 2 tablespoon olive oil
- 100 grams avocado cream
- 1 litre de-fattened chicken stock
- 2 medium-sized onions, finely chopped
- ½ teaspoon cinnamon powder
- 200 ml orange juice, fresh
- ½ teaspoon cayenne pepper powder
- 300 grams tortilla chips, broken into small strips
- 100 grams parsley, chopped
8 comments for “Mexican Red Pepper Soup”
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