Healthy Eating: Green Chili Soup
September 14, 2014
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
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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.”