Red Chili Vegetable Soup
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
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Amount per serving
- Calories: 159
- Calories from fat: 13%
- Protein: 13g
- Fat: 2.3g
- Saturated fat: 1.3g
- Carbohydrate: 21g
- Fiber: 3.3g
- Sodium: 234mg
- Cholesterol: 7.6mg
- 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
- 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.
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