How to make it

  • In a 3 quart pan over medium heat, add the olive oil and saute the bell pepper, chipotle pepper and cumin for about three 3 minutes or until pepper barely begins to soften on the edges.
  • Add the green onion and garlic and cook about 1 minute more.
  • Pour in broth and add tomatoes, corn, adobo sauce and salt and pepper.
  • Heat soup on high until it's just simmering. The vegetables should still be firm, but warmed through.

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