Chile Cheese Soup

2 dried pasilla chiles
1 cup water
4 large yellow bell peppers
1 large red bell pepper
2 teaspoons oil
1 cup chopped onion
2 cloves garlic, chopped
3 cups nonfat canned chicken broth
2 1/2 cups diced peeled baking potato
1 cup diced carrot
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons plain lowfat yogurt
7 tablespoons shredded Monterey jack cheese

Cut chiles in half lengthwise; discard seeds and stems. Combine chiles and water in a small saucepan, and bring to a boil; remove from heat. Cover and let stand 1 hour. Drain well; finely chop chiles, and set aside. Cut the yellow and red bell peppers in half lengthwise; discard seeds and membranes. Place peppers, skin side up, on a foil-lined baking sheet; flatten with palm of hand. Broil peppers 3 inches from heat 10 minutes or until blackened and charred. Place peppers in ice water, and chill for 5 minutes. Drain peppers; peel and discard skins. Set aside.

Heat oil in a large Dutch oven over medium heat. Add onion and garlic; saute 7 minutes or until tender. Add yellow bell peppers halves, broth, and next 4 ingredients, and stir well. Bring to a boil; cover, reduce heat, and simmer for 35 minutes or until vegetables are tender. Place half of soup in a blender or food processor; process until smooth. Pour into a large bowl. Repeat procedure with remaining soup, and stir in chopped chiles. Combine red bell pepper halves and yogurt in a blender or food processor, and process until smooth. Ladle soup into bowls, and top with red bell pepper puree and cheese. Serves 7.