The smell and taste of this soup make it a Tex Mex favourite. You’ll love the texture and taste of the corn when you sauté it. It tastes barbecued, as if right off the cob. If you’re a “hot lover,” add as much hot sauce as you like!

RECIPE INSTRUCTIONS
1. Under preheated broiler or over medium-high heat on grill, cook peppers for 15 minutes, turning frequently, or until charred on all sides. Cool. Peel, core and stem. Chop.

2. In nonstick saucepan sprayed with cooking spray, heat oil over medium-high heat; cook onions and garlic for 3 minutes. Stir in corn; cook for 5 minutes, stirring occasionally, or until browned. Stir in stock and potatoes. Bring to a boil. Reduce heat to medium-low, cover and cook for 10 minutes or until potatoes are tender.

3. Stir in peppers, black beans, smoked or leftover turkey, hot pepper sauce, salt and pepper; cook for 5 minutes or until heated through. Serve garnished with coriander.

INGREDIENTS
2 sweet red, yellow or orange peppers
2 tsp vegetable oil
1 cup chopped onions
2 tsp minced garlic
1 cup drained canned corn
4 cups chicken stock
2 cups cubed peeled potatoes
1 cup rinsed and drained canned black beans
1 cup chopped smoked or leftover turkey
1/2 tsp hot pepper sauce
1/8 tsp each salt and freshly ground black pepper
1/4 cup chopped fresh coriander or parsley

NOTES
4 to 6 Servings