How leftovers became a delicious soup...

Ever since I got that food mill, I have yet to toss a leftover soft tomato that no one will bother to use. Now I just roast them, freeze them and put them to good use as a soup or a sauce. Had some orange and yellow bell peppers that were starting to wrinkle, because they were hidden by other stuff in the frig. So I threw them in the roasting pan as well. Dug deep in the freezer and found a poblano pepper that I had sliced in strips and froze to use at a later time. They freeze fine, it came in handy, I threw them in the roasting pan, too, along with some sliced shallots and fresh garlic! As each kid got home from school, they said "smells good!"  So did the Griller, said same thing when he walked in the door, but I think he was secretly happy that I roasted and he didn't have to grill, it's getting cold out there!

After about an hour roasting, I turned off the heat and let it sit for another 45 minutes in the warm oven. I took it out, dumped it all in the food mill and it spun around and around, the seeds and skins separating from the juicy pulp! Threw in a chipotle in adobo sauce, just one for good measure! And then on the stove to simmer for a while. Added some corn, a can of black beans and some shredded leftover chicken. Topped with a little cilantro and some sour cream. Leftovers never tasted so good!

Roast vegetable goodness with chicken, corn and black beans! Somewhat plain for some, just topped with a little sour cream and a sad little piece of cilantro!

and the works! Tortilla chips, avocado, and  sour cream!

Roasted Tomato and Pepper Soup with Chicken, Corn and Black Beans

Printable Recipe

4 tomatoes, cut in half, not huge, any kind you like

8 Campari tomatoes, small plum or large cherry tomatoes, cut in half

2 orange or yellow bell peppers, seeded and cut in quarters

2 red bell peppers, seeded and cut in quarters

1 poblano pepper

5 cloves of garlic

2 shallots, sliced

salt and pepper, to taste

2 tablespoons olive oil to drizzle

1 cup leftover roast chicken, shredded, small pieces

1 cup corn

1 can black beans, rinsed and drained

1 chipotle pepper in adobo sauce

juice of 1 small lime

Sour cream

Tortilla chips

Avocado, sliced

Preheat oven to 350° F.

Place the peppers, tomatoes, shallots and garlic on a large half-sheet pan. Sprinkle with salt and pepper and drizzle with olive oil. Roast for an hour. Turn the oven off and let the pan sit in the heat for another 45 minutes or so.

Run everything through a food mill to remove the skins and seeds. Or in the food processor and then strain the seeds and skins. Pour the puree into a saucepan and bring to a boil. Turn the heat down to medium-low and add the chicken, beans and corn. If the soup is too thick for your taste, add some chicken stock to thin it out. Simmer for about 20 minutes and serve with sour cream, chopped cilantro, tortilla chips, avocado, a squeeze of lime, whatever you like! Anything goes!

Joining Suzy at Kitchen Bouquet for another Flashback Friday. 

My original post on the Food Mill and Roasted Tomato Sauce can be found here. and my post about a really delicious Roasted Tomato Soup can be found here!

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