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Red Chili Vegetable Soup

Yield Makes 6 servings
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.


  • 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

Nutrition 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

How to Make It

  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.