Ingredients

• 2 medium onions, chopped
• 2 tablespoons canola oil
• 1 (7 ounce) jar roasted sweet red peppers, undrained and chopped
• 1 (4 ounce) can green chilies, drained and chopped
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 3 cups potatoes, diced and peeled
• 3 cups vegetable broth
• 2 tablespoons fresh cilantro, minced
• 1 tablespoon lemon juice
• 1/2 cup reduced-fat cream cheese, cubed

Instructions

1. In a large saucepan, saute onions in oil until tender.

2. Stir in the roasted peppers, chilies, cumin, salt and coriander.

3. Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil.

4. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.

5. Stir in cilantro and lemon juice.

6. Cool slightly.

7. In a blender, process the cream cheese and half of the soup until smooth.

8. Return all to pan and heat through.

9. Serve and Enjoy!