Ingredients
- 4 large red capsicums (peppers)
- 1 long green chilli
- 1 tablespoon olive oil
- 1 large onion, roughly chopped
- 2 garlic cloves, crushed
- 1/2 teaspoon cayenne pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 litres (68 fl oz/8 cups) chicken stock
- 315 g (61 oz) smoked chicken, cubed
- 1 handfull coriander (cilantro) leaves
- sour cream and tortilla chips, to serve
Method
1. Remove the seeds and membrane from the capsicums and the chilli, and cut into large flattish pieces. Cook, skin-side-up, under a hot grill (broiler) until the skin blackens and blisters. Remove from the heat, place in a plastic bag and leave to cool, then peel away the skin. Roughly chop the capsicum, and finely slice the chilli.
2. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, and fry for 2-3 minutes. Mix in the cayenne pepper, coriander and cumin and cook for a further 1 minute, stirring constantly. Add the stock, roasted capsicum and chilli and bring to the boil. Reduce the heat and simmer gently for 15 minutes.
3. Remove from the heat, leave to cool slightly, then purée in a blender or food processor in batches until it becomes a smooth soup. Return the soup to the pan.
