Chunky Southwestern Soup
Ingredients
1-1/2 cups chopped white onion
2 tablespoons vegetable oil
2 medium carrots, quartered crosswise, then slivered
1 pound potatoes, sliced then slivered
1/4 pound mushrooms, sliced
1 tablespoon minced garlic (3 medium cloves)
1 cup mild chile salsa
2 cans chicken broth (14-1/2 ounces each)
1 can tomato sauce (15 ounces)
2 teaspoons oregano
2 teaspoons ground cumin
2 tablespoons fresh chile peppers, minced or 1 teaspoon red chile flakes
Grated cheddar or jack cheese
Tortilla chips
Directions
Gently saute onion in oil in large saucepan until buttery. Add carrots, potatoes, mushrooms, garlic, salsa, chicken broth, tomato sauce, oregano, cumin and fresh chiles. Bring to boil then simmer covered 15 minutes until potatoes are tender. Serve in bowls topped with cheese and additional pepper if desired. Surround bowls with chips. Makes 6 servings.
Special notes
Per serving: About 376 cal, 11 g pro, 53 g carb, 15 g fat, 35% cal from fat, 7 mg chol, 1310 mg sod, 8 g fiber.
