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Red Chili Vegetable Soup





Yields
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
Step 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.

Step 2
2

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

Step 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.

Step 4
4

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

Step 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.

Step 6
6

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

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories159
% Daily Value *
Total Fat 2.3g3%

Saturated Fat 1.3g7%
Cholesterol 7.6mg3%
Sodium 234mg11%
Total Carbohydrate 21g8%

Dietary Fiber 3.3g12%
Protein 13g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.