1 1/2 quarts fat-skimmed chicken or vegetable broth
1 large onion, chopped
1 clove garlic, pressed or minced
1 1/2 tablespoons ground dried New Mexico or California chilies
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 pound carrots, peeled
1/2 pound thin-skinned potatoes, scrubbed
1/2 pound green beans, ends trimmed
About 1/3 cup crumbled cotija or feta cheese
About 1/2 cup nonfat or reduced-fat sour cream
Crisp corn tortilla strips (see recipe below)
Salt and pepper
In a large saucepan or Dutch oven over medium-high heat, combine 1/4 cup broth, onion, and garlic. Cover and stir occasionally until onion is limp, 5 to 6 minutes. Add ground 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.
To serve, ladle into 6 bowls. Top with cheese, sour cream, tortilla strips, salt, and pepper to taste.
Crisp Corn Tortilla Strips
Stack 3 corn tortillas (6 in.) and cut into 1/4-inch-wide strips. Spread strips slightly apart on a nonstick 12- by 15-inch baking sheet. Bake in a 400* oven until crisp and lightly browned, 10 to 15 minutes.
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