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“Red peppers are plentiful at this time of is a simply delicious way to enjoy their unique flavor. Mix onion and red peppers with cinnamon , cayenne and chicken stock. Simmer, then cool and purée. Before serving, add fresh orange juice. Top each bowl with tortilla strips and chopped cilantro.”

Ingredients Nutrition

  • 3 tablespoons vegetable oil
  • 2 onions, halved and cut into thin strips
  • 3 large red peppers, seeded and chopped
  • 1 (425 g) bottle roasted red peppers, drained and chopped
  • 12 teaspoon ground cinnamon
  • 4 cups chicken stock
  • 12 teaspoon cayenne pepper (to taste)
  • 12 cup fresh orange juice
  • salt and pepper
  • 14 cup vegetable oil
  • sour cream
  • avocado, slices
  • lime wedge
  • corn tortilla, cut into strips


  1. Heat 3 tablespoons oil in a soup pot. Add onions and raw red peppers and cook over medium heat until wilted. Add the roasted red peppers, cinnamon and cayenne, stirring well.
  2. Add chicken stock, and bring to a boil. Reduce heat to low and simmer for 25 minutes.
  3. Cool soup to room temperature and purée in a blender or food processor. Return to the pot.
  4. Heat 1/4 cup vegetable oil in a large skillet. Add tortilla strips (several at a time) and fry for 1 minute. Remove strips to drain on paper towel. Cook remaining tortilla strips.
  5. Before serving, add orange juice, adjust seasonings and reheat.
  6. Ladle into 4 bowls, and garnish with sour cream and a slice of avocado. Squeeze the juice from a wedge of lime on each bowl.
  7. Top with a few tortillas strips and sprinkle with the chopped cilantro.

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