This main-dish soup is comfort in a bowl! My daughter calls this her “favorite spicy food,” but it doesn’t have to be very spicy. Use the mild type of chili-tomatoes and add chipotle peppers only to taste.
110-ounce candiced tomatoes with green chilies(mild or hot, depending on taste)
2cupsfresh or frozen corn kernels
1/2red bell pepper, chopped (or 1 roasted red pepper)
salt to taste
ground black pepper, to taste
chopped onions, tomatoes, jalapeño pepper for garnish
In a pressure cooker, sauté the onion in a little water until translucent. Add the garlic and cook one more minute. Add the split peas, chipotle, water, carrots, chili powder, cumin, and oregano. Seal the cooker and bring to high pressure. Cook for 9 minutes at high pressure. Remove from heat and allow pressure to come down naturally.
You can also do this in a regular pot–just cook covered on very low heat until the split peas are tender, about 1 1/2 hours, stirring regularly.You will need to start with a little more water (try 8 cups) and add more as needed.
Open the cooker and add all remaining ingredients except garnish. Taste and add additional chipotles, chili powder or other seasonings as needed, and add additional water if it seems too thick. Cook uncovered on low for at least 15 more minutes. Serve in bowls with garnishes on top.