2 tablespoons vegetable oil
2 tablespoons chili powder
1 teaspoon chili powder
1 (14 ounce) can whole peeled tomatoes, drained
2 green hot peppers, seeded and sliced
1 onion, sliced
2 (14 ounce) cans chicken broth
1 teaspoon chicken bouillon granules
1/4 teaspoon salt
1 teaspoon dried basil
In a large pot over medium heat, bring 2 tablespoons of oil to a boil. Add the chili powder and let simmer until reduced.
Once the chili powder is reduced and the tomatoes are fully cooked, place the peppers onto the onions and cook an additional minute as they do not adhere to the onions. Add the broth and chicken bouillon, mix well and stir into the soup just until combined. Allow this to continue until the contents have reached desired consistency. Then add the broth and bouillon.
Season with salt and basil, adjust the seasoning to your taste.