A low-fat version of the Mexican soup.
Recipe information
Yield
Serves 8
Ingredients
1 tablespoon olive oil
1 large onion, chopped
5 large garlic cloves, chopped
8 plum tomatoes, quartered
2 ounces dried ancho chilis*, rinsed, stemmed, seeded, torn into pieces
1 1/2 tablespoons New Mexico or regular chili powder
1 teaspoon dried oregano, crumbled
7 cups canned unsalted chicken broth
Baked (no oil) tortilla chips
avocado
Chopped fresh cilantro
1/2 cup plain nonfat yogurt
*Chilis are available at Latin American markets and some supermarkets.
Preparation
Step 1
Heat oil in heavy large pot over medium heat. Add onion and garlic. Cover and cook until onion is tender, stirring occasionally, about 10 minutes. Add tomatoes, chilis, chili powder and oregano and cook until tomatoes begin to soften, about 5 minutes. Stir in broth. Cover and simmer until vegetables are very tender, about 40 minutes. Puree in blender in batches; return to pot. (Can be prepared 3 days ahead; refrigerate. Return soup to simmer before continuing.)
Step 2
Ladle soup into bowls. Serve, passing garnishes separately.
Nutrition Per Serving
Per serving: calories
80; fat
4 g; sodium
77 mg; cholesterol
0 mg
#### Nutritional analysis provided by Bon Appétit
