Mexican Christmas Red Pepper Soup Recipe

Name: Mexican Christmas Red Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large sweet red bell peppers halved lengthwise & roasted; 3 large sweet red bell peppers stemmed, seeded & diced; 3 tablespoons olive oil, extra-virgin; 2 medium onions halved lengthwise & cut into slivers; 1/2. teaspoon cinnamon; 1 pinch cayenne pepper; 6 cups vegetarian chicken broth, non-fat, low-sodium; 1/2 cup orange juice fresh; 1/4 cup vegetable oil; 4 each corn tortillas (6-inch) cut into 2 x 1/2 inch strips; 1 cup avocados creamed-1 avocado 1 lime juice 1/2 cup sour cream salt; 1/4 cup parsley leaves chopped coarsely

Servings: persons

3 large sweet red bell peppers halved lengthwise & roasted
3 large sweet red bell peppers stemmed, seeded & diced
3 tablespoons olive oil, extra-virgin
2 medium onions halved lengthwise & cut into slivers
1/2. teaspoon cinnamon
1 pinch cayenne pepper
6 cups vegetarian chicken broth, non-fat, low-sodium
1/2 cup orange juice fresh
1/4 cup vegetable oil
4 each corn tortillas (6-inch) cut into 2 x 1/2 inch strips
1 cup avocados creamed-1 avocado 1 lime juice 1/2 cup sour cream salt
1/4 cup parsley leaves chopped coarsely

1
1) Cut roasted peppers into 1-inch pieces & set aside.
2
2) Heat olive oil in a heavy soup pot over low heat.
3
Add onions & raw diced peppers, cook, stirring, until onions are wilted (15 minutes)
4
3) Add diced roasted peppers, cinnamon & cayenne & stir well.
5
Add broth & bring to boil, stirring.
6
4) Stir in orange juice & simmer for 5 minutes.
7
5) Cool the soup.
8
Puree until smooth with hand blender.
9
6) Heat the vegetable oil in large skillet over medium heat.
10
Fry tortilla strips in batches for 1 minute.
11
each batch, shaking pan for even heat.
12
Drain on paper towels.
13
7) Just before serving, heat soup on low.
14
Ladle into bowls & dollop ea.
15
serving with 1 to 2 tablespoons of avocado cream.
16
Scatter a few tortilla strips over each bowl of soup & sprinkle with chopped parsley.

1148

kcal

Calories

Fat

Carbs

120

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 large sweet red bell peppers halved lengthwise & roasted, 3 large sweet red bell peppers stemmed, seeded & diced, 3 tablespoons olive oil, extra-virgin, 2 medium onions halved lengthwise & cut into slivers, and more.

Yes, Mexican Christmas Red Pepper Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Christmas Red Pepper Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions