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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
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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