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
Recipe from Sunset

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Nutritional Information

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. 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. 2. Add chili, cumin, and oregano; stir about 30 seconds. Add remaining broth, cover, and bring to boiling over high heat.
  3. 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. 4. Add carrots and potatoes to pan; cover. When boiling, reduce heat to medium-low and simmer 10 minutes.
  5. 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. 6. Ladle into bowls. Add cheese, sour cream, tortilla strips, salt, and pepper to taste.
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