Red Chili Vegetable Soup Recipe

Name: Red Chili Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

161

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Red Chili Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Chili Vegetable Soup

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