18 ounce jar roasted red bell peppers, drained and diced
115 ounce can fire roasted tomatoes
4cupschicken broth
1teaspoonpaprika
1/2teaspoonMrs. Dash Southwest chipotle powder
1/2teaspoonsalt
2tablespoonsfresh cilantro, chopped, for garnish
Instructions
Preheat oven to 400 degrees F. Spread corn and garlic on a baking sheet, spray with canola (or vegetable) oil cooking spray and then sprinkle with fresh ground salt and pepper. Bake for 20 minutes.
Meanwhile, heat oil in a large pot and cook onion over medium-high heat until tender. Add red pepper, tomatoes, broth, paprika, chipotle, and salt. Add corn and garlic to the pot once they are done roasting (reserve a few tablespoons roasted corn for garnish).
Bring soup to a simmer, cover, and cook for 20 minutes.
Blend soup with an immersion hand blender until smooth.
Ladle soup into bowls and garnish with paprika or chipotle, corn, and cilantro.