Roasted Tomato and Pepper Soup with Chicken, Corn and Black Beans

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4 tomatoes, cut in half, not huge, any kind you like
8 Campari tomatoes, small plum or large cherry tomatoes, cut in half
2 orange or yellow bell peppers, seeded and cut in quarters
2 red bell peppers, seeded and cut in quarters
1 poblano pepper
5 cloves of garlic
2 shallots, sliced
salt and pepper, to taste
2 tablespoons olive oil to drizzle

1 cup leftover roast chicken, shredded, small pieces
1 cup corn
1 can black beans, rinsed and drained
1 chipotle pepper in adobo sauce
Juice of 1 small lime

Sour cream
Tortilla chips
Avocado, sliced

Preheat oven to 350° F.

Place the peppers, tomatoes, shallots and garlic on a large half-sheet pan. Sprinkle with salt and pepper and drizzle with olive oil. Roast for an hour. Turn the oven off and let the pan sit in the heat for another 45 minutes or so.

Run everything through a food mill to remove the skins and seeds. Or in the food processor and then strain the seeds and skins. Pour the puree into a saucepan and bring to a boil. Turn the heat down to medium-low and add the chicken, beans and corn. If the soup is too thick for your taste, add some chicken stock to thin it out. Simmer for about 20 minutes. Stir in a squeeze of lime and serve with sour cream, chopped cilantro, tortilla chips, avocado, whatever you like!