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green chilies sour cream cilantro solid pack pumpkin chicken broth water ground cumin chili powder garlic ground red pepper salt
Viewed: 54 - Published at: 5 years agoIngredients
- 1 (4 ounce) can green chilies, diced, drained
- 1/4 cup reduced-fat sour cream
- 1/4 cup fresh cilantro leaves
- 1 (15 ounce) can solid pack pumpkin
- 1 (14 ounce) can reduced-sodium fat-free chicken broth
- 1/2 cup water
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground red pepper (optional)
- salt, to taste
Method
- Combine green chilies, sour cream and cilantro in a food processor or blender and process until smooth. (See description note for alternative to processing.).
- Combine pumpkin, chicken broth, water, cumin, chili powder, garlic powder, and pepper if desired, in a medium saucepan; stir in 1/4 cup of the green chili mixture.
- Bring to a boil; reduce heat to medium.
- Simmer, uncovered, 5 minutes, stirring occasionally.
- Pour into 4 serving bowls and top each with a dollop of the the remaining green chili mixture and additional sour cream, if desired. Check seasoning to see if it needs adjustment or salt.
- Run tip of spoon through dollops to make swirl.
