Potato, Ham, and Roasted Green Pepper Soup is very gratifying without being heavy. The green peppers add a mellow flavor without heat. For a more robust chili pepper flavor, the bell peppers can be substituted with poblano peppers. Serving Grilled Corn Tortilla Points with this soup achieves a meal that tastes more complex than the recipe actually is. I love that kind of meal!
- 2 green bell peppers or poblano peppers, cleaned but kept intact
- 1 tablespoon avocado oil
- 1 large sweet onion
- 2 cloves garlic, minced
- 1 1/4 lbs. ham, diced
- 3 russet potatoes (about 2 1/2 lbs), peeled, cut into bite-size cubes
- 8 cups gluten-free, fat free, low sodium chicken broth
- 8 ounces diced green chiles
- Black pepper, to taste
- Grilled Corn Tortilla Points:
- 1 package (12 count) Gluten-free corn tortillas
Place oven rack on second highest position of oven. Preheat oven to 400ºF. Line a baking sheet with foil.
Place peppers on prepared baking sheet. Roast in preheated oven for one minute on each side, about 4-5 minutes total, until peppers have a blistered and slightly blackened skin. Remove from oven and let cool about 5 minutes. Peel, remove stem and seeds, and dice. Set aside.
In a large (6 quart) stock pot, warm avocado oil over low heat. Add onion and garlic and sauté until onion is translucent.
Add ham to onion/garlic mixture. Increase heat to medium-high and cook, stirring often, about 5 minutes or until ham begins to wrinkle slightly and is a bit grilled in appearance. The moisture in the ham should prevent the onions from scorching.
Reduce heat to medium and add potatoes. Cook about 3 minutes, stirring once or twice.
Pour chicken broth and canned chiles to pot and increase heat to bring to a simmer. Stir and simmer soup only until potatoes are tender but not soft, about 3-5 minutes.
Add roasted pepper to soup. Stir to heat and combine flavors. Taste and add black pepper to desired taste.
To make Grilled Corn Tortilla Points, heat a cast iron griddle or heavy-bottomed pan over high heat until very hot but not smoking. Place corn tortillas in hot pan and heat on each side until toasted, slightly blackened, and almost crunchy. Remove from heat and cut each tortilla into 6 triangle-shaped chips. They’re delicious dunked in this soup.