How to make it

  • Place the tomatoes, jalapenos, garlic, onions, and peppers onto a sheet pan or cookie sheet and then drizzle with olive oil.
  • Place the sheet tray into the preheated oven and roast until 15 to 20 minutes. Remove from the oven and set aside.
  • Into a large stockpot add the stock, crushed tomatoes, and roasted veggies and cook two minutes.
  • Add cumin, paprika, garlic, tortilla chips and ½ the beans, simmer for 15 minutes.
  • Puree the mixture until well combined.
  • Add the remaining beans.
  • Season with salt and freshly ground black pepper.
  • Simmer to keep warm until you're ready to serve.

Reviews & Comments 6

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  • jo_jo_ba 10 years ago
    Cubanelles are a sweet, long and pale-green pepper. You can swap in an equal amount of smallish green bell peppers.
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  • bonjody 10 years ago
    This sounds wonderful, even if I don't know what a cubanelle pepper is! I can learn.
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  • annieamie 10 years ago
    Jojo, this is a great recipe! Thanks for sharing!
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  • jo_jo_ba 11 years ago
    Amount Per Serving
    Calories: 441.9
    Total Fat: 13.4 g
    Cholesterol: 0.0 mg
    Sodium: 1,716.5 mg
    Total Carbs: 41.8 g
    Dietary Fiber: 9.9 g
    Protein: 12.3 g
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  • flowerchild 11 years ago
    This sounds so yummy, i'm going to make it asap!
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  • eggchef 11 years ago
    o u know how to make me drool
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