Red Chili Vegetable Soup

recipe
Mild dried California or slightly hotter New Mexico chilies are ground and sold as chili powder. They are 100% chili, unlike most chili powder blends, which contain spices.

Yield:

Makes 6 servings

Recipe from

Sunset

Nutritional Information

Calories 159
Caloriesfromfat 13 %
Protein 13 g
Fat 2.3 g
Satfat 1.3 g
Carbohydrate 21 g
Fiber 3.3 g
Sodium 234 mg
Cholesterol 7.6 mg

Ingredients

1 1/2 quarts fat-skimmed chicken or vegetable broth
1 onion (1/2 lb.), chopped
1 clove garlic, pressed or minced
1 1/2 tablespoons ground dried New Mexico or California chilies, or 1/4 teaspoon cayenne
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 pound carrots, peeled
1/2 pound thin-skinned potatoes, scrubbed
1/2 pound green beans, ends trimmed
About 1/3 cup crumbled cotija or feta cheese
About 1/2 cup nonfat or reduced-fat sour cream
Crisp corn tortilla strips
Salt and pepper

Preparation

1. In a 4- to 5-quart pan over medium-high heat, combine 1/4 cup broth, onion, and garlic. Cover and stir occasionally until onion is limp, 5 to 6 minutes.

2. Add chili, cumin, and oregano; stir about 30 seconds. Add remaining broth, cover, and bring to boiling over high heat.

3. Meanwhile, cut carrots diagonally into about 1/4-inch-thick slices. Cut potatoes into 1/2-inch cubes. Cut beans into 2-inch lengths.

4. Add carrots and potatoes to pan; cover. When boiling, reduce heat to medium-low and simmer 10 minutes.

5. Turn heat to high, uncover, add beans, and when boiling, reduce heat to medium-low. Simmer until vegetables are tender to bite, 5 to 7 minutes.

6. Ladle into bowls. Add cheese, sour cream, tortilla strips, salt, and pepper to taste.

July 1998
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