Prep 15 mins
Cook 30 mins
I found the basis for this recipe in a cookbook I borrowed from the library. I revised a few of the ingedients and came up with this version that my famiy loves (especially my teenage daughter!)
- 1 dried ancho chiles or 1 pasilla chile
- 1 teaspoon olive oil
- 1 onion, chopped
- 1 lb potato, peeled and cubed
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1 bay leaf
- 1 1⁄2 teaspoons cumin
- 1 cup skim milk
- 1⁄2 cup fat free sour cream or 1⁄2 cup plain fat-free yogurt
- 3 ounces cheddar cheese, shredded
- 1⁄4 cup fresh parsley (optional) or 1⁄4 cup cilantro, minced (optional)
- Roast chili in small pan at 350 for 10 minutes. Transfer to a bowl and break in half; cover with boiling water and let soak 15 minutes. Discard stem, seeds and veins.
- Meanwhile heat oil, add onions and saute 5 minutes.
- Add potatoes and garlic; stir fry 2 minutes. Add stock and bay leaf; bring to a boil. Reduce heat to low, cover and simmer till potatoes are tender--about 20 minutes.
- Discard bay leaf. Place potato mixture, chili and cumin in blender--process until smooth. Return to pan and over medium-low heat stir in milk and sour cream (or yogurt). Simmer 5 minutes--DO NOT LET BOIL!
- Add cheese and stir till melted. Top with minced parsley or cilantro if desired.
Very interesting! I have never had an ancho chili, so this was a new experience. I wasn't sure if I was supposed to rehydrate the dried chili before roasting or not; I didn't, I put the dried chili into the oven and it seemed to work out great - when I opened the oven door, the smell was wonderful. I do wish that I had included the optional cilantro, without it, I felt it was missing something. Overall, this makes a nice starter soup. Since dried ancho chili's are $13/lb, I'm not sure I'd categorize this as 'inexpensive.' I plan to make again with the cilantro. Made for PAC Spring 2008.