Ingredients
- 3 onions
- 3 bell peppers (red)
- 2 jalapeno peppers
- 3/8 soup to food processor fitted wilh metal blade
- 2 cups water
- 3/8 c sour cream (light)
- 1/2 c cilantro
- 3 tb olive oil
- 1 tb lime juice
- 1 tb cumin (ground)
- 1 tb oregano
- 1 1/4 ts salt
- 1 1/2 ts coriander (ground)
- quart pot over heat onion
- 2 packages chicken broth
- 1 package tomatoes
- some garlic
aside Dinner Plan: Remove 2/3 of soup (about 14 cups) to 2 separate microwaveproof containers; cool, then freeze for later use. Rewarm remaining soup before serving, if needed. Top with lime cream. (Approximate microwave times: Defrost 45 minutes; reheat 9 minutes, stirring once or twice. Make fresh recipe of lime cream.)
