Red Pepper, Corn, And Black Bean Chowder

• 1 cup chopped onion
• 2 garlic cloves, crushed
• 1 tablespoon olive oil
• 2 cups unsalted chicken stock
• 1 tablespoon olive oil
• 1/2 teaspoon chopped chipotle chile in adobo sauce
• 1 (15-ounce) can unsalted black beans, rinsed and drained
• 1 cup fresh corn kernels
• 3/4 teaspoon kosher salt
• 8 tablespoons plain 2% Greek yogurt
• 4 tablespoons cilantro
• 4 lime wedges

1. Saute onion and garlic in 1 tablespoon olive oil in a saucepan over medium heat 3 minutes. Place onion mixture, broiled bell peppers, chicken stock, 1 tablespoon olive oil, and chipotle chile in a blender; blend until smooth. Return to pan. Stir in beans; simmer 10 minutes over medium heat. Stir in corn kernels and salt. Place 1 cup soup in each of 4 bowls; top with 2 tablespoons plain 2% Greek yogurt, 1 tablespoon cilantro, and 1 lime wedge.
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onion, garlic, olive oil, chicken, olive oil, chipotle chile, unsalted black beans, fresh corn kernels, kosher salt, yogurt, cilantro, lime wedges

Taken from www.myrecipes.com/recipe/red-pepper-corn-black-bean-chowder (may not work)