See full recipe on: My Kitchen in the Rockies
Ingredients |
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2 ripe but firm tomatoes |
Kernels from 6 ears of fresh corn (about 3 cups), make sure it is usda organic and non-gmo! |
2 red bell peppers |
1 yellow onion, chopped |
1 red onion, chopped |
3 garlic cloves, minced |
About 21/2 cups low-sodium chicken broth, plus more as needed |
1 tsp. chipotle chili powder |
1 tbs. salt, more to taste |
1 cup heavy cream |
Sliced avocado for garnish |
Extra-virgin olive oil for drizzling |
Paprika for garnish |
Nutrition 6 servings |
Per Serving | % Daily Value |
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Calories | 300 | — |
Fat | 19g | 29% |
Carbs | 29g | 9% |
Protein | 7g | 15% |
Fiber | 4g | 17% |
Cholesterol | 54mg | 18% |
Sodium | 1,236mg | 51% |
Preparation |
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