Green Chile Soup

Recipe Ingredients

8		Long green chiles
2		Garlic cloves - minced
1 cup	62g / 2.2oz	Minced onion
		Nonstick cooking spray
6 cups	1422ml	Fat-free chicken broth
2 cups	474ml	Boiling potatoes - cut 2" cubes (small)
		= (such as White Rose potatoes)
1/2 cup	8g / 0.3oz	Cilantro leaves
1/4 teaspoon	1.3ml	Ground cumin
		Garnish
2 tablespoons	30ml	Slivered almonds
2 tablespoons	30ml	Pumpkin seeds
1 teaspoon	5ml	Butter

Recipe Instructions

Place the chiles on a rack over the flame on top of the stove. Char the chiles on all sides, then put them in a paper bag and close. (You can also set them under the broiler to blacken the skins.) Let them stand until the skins are easy to peel, about 15 minutes. Remove the stem, seeds and charred peel from the peppers. Chop the peppers.

Cook the garlic and onion in a 5-quart saucepot sprayed with nonstick cooking spray until the onion is tender and begins to brown around the edges, 3 to 4 minutes. Add the chopped peppers. Cook 1 minute.

Stir in the chicken broth and add the cubed potatoes. Bring to boil. Reduce the heat to a simmer. Cover the pot and cook until the potatoes are tender, about 20 minutes.

Puree the soup in batches with the cilantro and cumin. Cook the almonds and pumpkin seeds in a skillet sprayed with nonstick cooking spray and butter until the nuts begin to lightly brown. Spoon the soup into bowls and sprinkle the nuts and seeds over the top.

This recipe yields 4 servings.

Each serving: 173 calories; 1,828 mg sodium; 3 mg cholesterol; 8 grams fat; 2 grams saturated fat; 16 grams carbohydrates; 11 grams protein; 2.73 grams fiber.

Source:
The Los Angeles Times, 03-28-2001

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