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.”