1 1\/2 quarts fat-skimmed chicken or vegetable broth
\n1 onion (1\/2 lb.), chopped
\n1 clove garlic, pressed or minced
\n1 1\/2 T. ground dried New Mexico or California chilies, or 1\/4 tsp. cayenne
\n1\/2 tsp. ground cumin
\n1\/2 tsp. dried oregano
\n1\/2 lb. carrots, peeled
\n1\/2 lb. thin-skinned potatoes, scrubbed
\n1\/2 lb. green beans, ends trimmed
\nAbout 1\/3 C. crumbled cotija or feta cheese
\nAbout 1\/2 C. nonfat or reduced-fat sour cream
\nCrisp corn tortilla strips
\nSalt and pepper<\/p>\n
In a 4- to 5-quart pan over medium-high heat, combine 1\/4 C. broth, onion, and garlic. Cover and stir occasionally until onion is limp, 5 to 6 minutes. Add chili, cumin, and oregano; stir about 30 seconds. Add remaining broth, cover, and bring to boiling over high heat. Meanwhile, cut carrots diagonally into about 1\/4-inch-thick slices. Cut potatoes into 1\/2-inch cubes. Cut beans into 2-inch lengths. Add carrots and potatoes to pan; cover. When boiling, reduce heat to medium-low and simmer 10 minutes. 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. Ladle into bowls. Add cheese, sour cream, tortilla strips, salt, and pepper to taste.<\/p>\n
Yield: 6 servings
\nCalories: 159
\nFat: 2.3g
\nFiber: 3.3g<\/p>\n","protected":false},"excerpt":{"rendered":"
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 T. ground dried New Mexico or California chilies, or 1\/4 tsp. cayenne 1\/2 tsp. ground cumin 1\/2 tsp. dried oregano 1\/2 lb. carrots, peeled 1\/2 lb. thin-skinned potatoes, scrubbed 1\/2 lb. green beans, ends trimmed About 1\/3 C. crumbled cotija or feta cheese About 1\/2 C. nonfat or reduced-fat sour cream Crisp corn tortilla strips Salt and pepper In…<\/p>\n