Red Pepper Soup

Ingredient

• 3 tablespoons Crisco® Pure Corn Oil
• 2 medium onions, halved and cut into thin strips
• 3 large red peppers, seeded and chopped
• 1 (15 oz.) jar roasted red peppers, drained and chopped
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper, or to taste
• 4 cups chicken broth
• 1/4 cup Crisco® Pure Corn Oil
• 4 corn tortillas, cut into strips
• 1/2 cup orange juice
• Salt and pepper, to taste
• GARNISHES: Sour cream, avocado slices, lime wedges and chopped cilantro

Preparation

1. HEAT 3 tablespoons oil in a large saucepot. Add onions and red peppers. Cook over medium heat about 5 minutes or until soft. Stir in roasted peppers, cinnamon and cayenne. Add chicken broth; bring to a boil. Reduce heat to low. Simmer 25 minutes.
2. COOL soup to room temperature. Puree in blender or food processor. Return to saucepot.
3. HEAT 1/4 cup oil in large skillet. Add tortilla strips, several at a time, and fry for one minute. Remove strips to drain on paper towel. Cook remaining tortilla strips.
4. ADD orange juice to soup. Reheat soup. Season to taste with salt and pepper. Ladle into bowls. Top with a few tortilla strips. Garnish with a dollop of sour cream, avocado slices, lime wedge and chopped cilantro.