Red Chili Vegetable Soup Recipe – Sunset Magazine

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