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Ingredients
- 8 x long green chiles
- 2 x garlic cloves chopped
- 1 c. chopped onion nonstick cooking spray
- 6 c. fat-free chicken broth
- 2 sm boiling potatoes cut 2" cubes (such as White Rose potatoes)
- 1/2 c. cilantro leaves
- 1/4 tsp grnd cumin
- 2 Tbsp. slivered almonds
- 2 Tbsp. pumpkin seeds
- 1 tsp butter
Directions
- 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 till the skins are easy to peel, about 15 min. Remove the stem, seeds and charred peel from the peppers. Chop the peppers.
- Cook the garlic and onion in a 5-qt saucepot sprayed with nonstick cooking spray till the onion is tender and begins to brown around the edges, 3 to 4 min. Add in the minced peppers. Cook 1 minute.
- Stir in the chicken broth and add in the cubed potatoes. Bring to boil. Reduce the heat to a simmer. Cover the pot and cook till the potatoes are tender, about 20 min.
- 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 till 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.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 467g | |
| Recipe makes 4 servings | |
| Calories 147 | |
| Calories from Fat 49 | 33% |
| Total Fat 5.52g | 7% |
| Saturated Fat 1.4g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 575mg | 24% |
| Potassium 686mg | 20% |
| Total Carbs 17.77g | 5% |
| Dietary Fiber 4.1g | 14% |
| Sugars 2.19g | 1% |
| Protein 7.75g | 12% |
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