This recipe was adapted from “Short Cuts to Great Cuisine” by Carol Foster.
CREAMY GREEN CHILI AND TOMATO SOUP
Preparation time: 10 minutes
Cooking time: 20 minutes
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Yield: 6 first-course servings
2 teaspoons oil
1 cup minced onion
1 medium clove garlic, minced
1/2 teaspoon ground cumin
1 package (8 ounces) light cream cheese, at room temperature
4 plum tomatoes, coarsely chopped
1 can (7 ounces) chopped green chilies
1 1/2 cups low-sodium chicken broth
2 tablespoons each: lime juice, minced cilantro
1/4 teaspoon salt
Freshly ground black pepper to taste
1/4 teaspoon hot pepper sauce, optional
1. Heat the oil in a medium pan over medium heat. Add onion and garlic; cover and cook 4 minutes, stirring occasionally. Uncover and add cumin; stir 1 minute.
2. Put cream cheese, tomatoes and chilies into food processor. Process until well blended and almost smooth. Add about half of the broth and process to blend. Pour into the pan with the remaining broth, lime juice, cilantro, salt and pepper. Simmer 15 minutes.
3. Taste and adjust the seasonings, adding a little hot pepper sauce if desired.
Nutrition information per serving: 126 calories, 6 g protein, 9 g fat, 10 g carbohydrates, 926 mg sodium, 20 mg cholesterol.