Susan,IL (1:12:55 PM) :

Chile-Cheese Soup
Recipe By : Cooking Light, October 1994, page 74
Serving Size : 7

2 dried pasilla chiles -- (1/2 ounce)
1 cup water
4 large yellow bell peppers -- (2 pounds)
1 large red bell pepper -- (1/2 pound)
2 teaspoons vegetable oil
1 cup chopped onion
2 cloves garlic -- chopped
3 cups low-salt chicken broth
2 1/2 cups diced peeled baking potato -- (1 pound)
1 cup diced carrot
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons plain low-fat yogurt
7 tablespoons shredded Monterey Jack cheese -- (1-3/4 ounces)

Cut chiles in half lengthwise; discard seeds and stems. Combine chiles and water in a small saucepan, and bring to a boil; remove from heat. Cover and let stand 1 hour. Drain well; finely chop chiles, and set aside.

Cut the yellow and red bell peppers in half lengthwise; discard seeds and membranes. Place peppers, skin side up, on a foil-lined baking sheet; flatten with palm of hand. Broil peppers 3 inches from heat 10 minutes or until blackened and charred. Place peppers in ice water, and chill for 5 minutes. Drain peppers; peel and discard skins. Set aside.

Heat oil in a large Dutch oven over medium heat. Add onion and garlic; sauté 7 minutes or until tender. Add yellow bell peppers halves, broth, and next 4 ingredients, and stir well. Bring to a boil; cover, reduce heat, and simmer for 35 minutes or until vegetables are tender.

Place half of soup in a blender or food processor; process until smooth. Pour into a large bowl. Repeat procedure with remaining soup, and stir in chopped chiles.

Combine red bell pepper halves and yogurt in a blender or food processor, and process until smooth. Ladle soup into bowls, and top with red bell pepper puree and cheese. Yield: 7 servings (serving size: 1 cup soup, 1 tablespoon puree, and 1 tablespoon cheese).