Red Chili Vegetable Soup Recipe – Sunset Magazine

Name: 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; pepper

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Red Chili Vegetable Soup

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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
pepper