Beef and Green Chili Soup

"After tasting a spicy beef soup at a local ski resort, I decided to re-create it, adding vegetables to make it heartier. It is best served the same day you prepare it and doubles easily if you're feeding a crowd." -Sally Cerny, Great Falls, MT

Yield: 6 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 202
  • Calories from fat: 31%
  • Fat: 6.9g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.5g
  • Protein: 13.6g
  • Carbohydrate: 21g
  • Fiber: 2.5g
  • Cholesterol: 26mg
  • Iron: 2.1mg
  • Sodium: 197mg
  • Calcium: 32mg

Ingredients

  • 1/2 pound ground round
  • 1 1/4 cups chopped onion
  • 2/3 cup chopped celery
  • 1/2 cup chopped carrot
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • Dash ground red pepper
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 2 (14-ounce) cans less-sodium beef broth
  • 1 (4.5-ounce) can chopped green chiles, undrained
  • 1 1/4 cups uncooked large elbow macaroni (about 4 ounces)

Preparation

  1. Heat a large Dutch oven over medium-high heat. Add beef; cook 3 minutes or until browned, stirring to crumble. Remove beef from pan. Add onion, celery, and carrot to pan; cook 6 minutes or until tender, stirring occasionally. Add oregano, cumin, pepper, and garlic; cook 1 minute, stirring to combine. Return beef to pan. Add salt, broth, and chiles, stirring to combine; bring to a boil. Add macaroni; reduce heat, and simmer 8 minutes or until macaroni is tender.
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