Beans give this simple soup a protein boost while topping with tortilla chips adds a fun crunch for an easy winter dinner.
Ingredients
- 2 large red bell peppers
- 1 (28 oz) can crushed tomatoes
- 1 cup reduced-sodium chicken broth
- 2 (15.5 oz) cans light red kidney beans, drained
- ½ cup light sour cream
- Shredded mozzarella cheese and tortilla chips, to serve
Steps
- Preheat broiler on high. Position an oven rack 4" to 6" from top. Place bell peppers on a foil-lined baking sheet. Broil until blistered, 10 minutes, turning occasionally. Remove peppers and transfer to a medium bowl. Cover bowl with plastic wrap and let sit at least 10 minutes. When cool, remove skin and seeds. Set aside.
- In a medium pot, combine crushed tomatoes and broth. Stir in beans and season with salt and pepper. Heat over medium.
- Meanwhile, chop roasted peppers and stir into pot. Cook 10 minutes, stirring often.
- Divide among 4 bowls and top with sour cream. Sprinkle each bowl with shredded cheese and a handful of chips, to serve.
Tags
- Comforting
- Hearty