Ingredients
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2 large red bell peppers
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1 (28 oz) can crushed tomatoes
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1 cup reduced-sodium chicken broth
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2 (15.5 oz) cans light red kidney beans, drained
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1/2 cup light sour cream
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Shredded mozzarella cheese and tortilla chips, to serve
Steps
1
Preheat broiler on high. Position an oven rack 4" to 6" from top. Place bell peppers on a foil-lined baking sheet. Broil until blistered, 10 minutes, turning occasionally. Remove peppers and transfer to a medium bowl. Cover bowl with plastic wrap and let sit at least 10 minutes. When cool, remove skin and seeds. Set aside.
2
In a medium pot, combine crushed tomatoes and broth. Stir in beans and season with salt and pepper. Heat over medium.
3
Meanwhile, chop roasted peppers and stir into pot. Cook 10 minutes, stirring often.
4
Divide among 4 bowls and top with sour cream. Sprinkle each bowl with shredded cheese and a handful of chips, to serve.
