Source: dLife

A very spicy and fiery hot soup.

Servings

1 cooking spray
2 medium onions , chopped
4 dried poblano peppers , seeds and veins discarded, chopped
1 whole jalapeno pepper , seeds and veins discarded, finely chopped
3.5 cup low sodium vegetable broth
3 cup unsalted tomato juice
0.5 tsp ground cumin
1 cup tap water
1 pinch salt
1 pinch black pepper
1 pinch fresh cilantro , minced

1 Lightly coat large pot with cooking spray and heat over medium.
2 Cook onions and chilies about 5 minutes or until tender.
3 Add stock and bring to boil.
4 Lower heat, cover pot, simmer 5 minutes or until chilies are very soft.
5 Puree mixture in food processor or blender until smooth.
6 Return mixture to pot, add tomato juice, cumin, and 1/2 cup water. Reserve remaining water to adjust thickness.
7 Bring to boil. Lower heat and simmer for 10 minutes.
8 Season with salt and pepper.
9 Ganish bowls with cilantro and serve.

Add enough water to make the soup your desired thickness.