Healthy Eating: Green Chili Soup |

Healthy Eating: Green Chili Soup

This is a great recipe for locally roasted chilies, too.

1 teaspoon canola oil

1 medium onion, chopped

2 cloves garlic, minced

1/2 teaspoon cumin

1/4 teaspoon pepper

1/8 teaspoon dried whole oregano

3 medium boiling potatoes, cleaned and cut into small cubes

1 can (7 oz.) chopped green chilies

1 can (49 1/2 oz.) chicken broth (about 6 cups)

3 oz. reduced-fat Monterey Jack cheese, shredded

Heat oil in a 2-quart sauce pan, add onion and garlic and saute over medium heat for about five minutes until onion wilts. Stir in the cumin and pepper; continue to cook two to three minutes or until onion starts to show signs of browning. Add oregano, potatoes, green chilies and chicken broth. Bring to a boil; cover and simmer 45 minutes. Serve hot with cheese sprinkled evenly over each serving. Serves 6.

Adapted from “The Best of Simply Colorado – Colorado Dietetic Association.”

Support Local Journalism

Support Local Journalism

Readers around Craig and Moffat County make the Craig Press’ work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.

Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.

Each donation will be used exclusively for the development and creation of increased news coverage.


Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.

User Legend: iconModerator iconTrusted User