Red Chili Vegetable Soup

Name: Red Chili Vegetable Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 227 grams carrots, peeled; 2 Tbsps ground dried New Mexico or California chilies, or 1/4 teaspoon cayenne; 1 strip Crisp corn tortilla; 79 milliliters About crumbled cotija or feta cheese; 1 clove garlic, pressed or minced; 227 grams green beans, ends trimmed; 1 teaspoons ground cumin; 118 milliliters About nonfat or reduced-fat sour cream; 227 grams onion , chopped; 1 teaspoons dried oregano; 227 grams thin-skinned potatoes, scrubbed; 6 servings Salt and pepper; 1 liters fat-skimmed chicken or vegetable broth

Red Chili Vegetable Soup might be just the soup you are searching for. One serving contains 113 calories, 4g of protein, and 2g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 6. It can be enjoyed any time, but it is especially good for The Super Bowl. It is a good option if you're following a gluten free and vegetarian diet. If you have carrots, california chilies, nonfat, and a few other ingredients on hand, you can make it. It is a reasonably priced recipe for fans of American food. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a 4- to 5-quart pan over medium-high heat, combine 1/4 cup broth, onion, and garlic. Cover and stir occasionally until onion is limp, 5 to 6 minutes.

Ingredients you will need

Garlic

Broth

Onion

Equipment you will use

Frying Pan

Add chili, cumin, and oregano; stir about 30 seconds.

Ingredients you will need

Oregano

Chili Pepper

Cumin

Add remaining broth, cover, and bring to boiling over high heat.

Ingredients you will need

Broth

Meanwhile, cut carrots diagonally into about 1/4-inch-thick slices.

Ingredients you will need

Carrot

Cut potatoes into 1/2-inch cubes.

Ingredients you will need

Potato

Cut beans into 2-inch lengths.

Ingredients you will need

Beans

Add carrots and potatoes to pan; cover. When boiling, reduce heat to medium-low and simmer 10 minutes.

Ingredients you will need

Potato

Carrot

Equipment you will use

Frying Pan

Turn heat to high, uncover, add beans, and when boiling, reduce heat to medium-low. Simmer until vegetables are tender to bite, 5 to 7 minutes.

Ingredients you will need

Vegetable

Beans

Ladle into bowls.

Equipment you will use

Bowl

Ladle

Add cheese, sour cream, tortilla strips, salt, and pepper to taste.

Ingredients you will need

Tortilla Strips

Sour Cream

Cheese

Pepper

Salt

Equipment

Frying Pan

Bowl

Ladle

Ingredients

Servings:

227grams

carrots, peeled 2Tbsps

ground dried New Mexico or California chilies, or 1/4 teaspoon cayenne 1strip

Crisp corn tortilla 79milliliters

About crumbled cotija or feta cheese 1clove

garlic, pressed or minced 227grams

green beans, ends trimmed 1teaspoons

ground cumin 118milliliters

About nonfat or reduced-fat sour cream 227grams

onion , chopped 1teaspoons

dried oregano 227grams

thin-skinned potatoes, scrubbed 6servings

Salt and pepper 1liters

fat-skimmed chicken or vegetable broth

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Poema Cavan Extra Dry with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.