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Santa Fe Veggie Chowder


1 tablespoon minced fresh green chile peppers (I used canned)
1 cup chopped onion
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons olive oil
1/2 cup diced carrot
3 cups diced sweet potatoes
2 cups vegetable broth (or chicken if you like that sort of thing ;)
1 cup diced red pepper
1 can fire roasted, diced tomatoes
1 cup corn, fresh or frozen
1 cup diced zucchini
2 oz cream cheese, softened
3/4 cup shredded sharp cheddar
1 cup milk
2 cans black beans, drained and rinsed


In large pot heat oil over medium-high heat. add chiles, onion, cumin, coriander, oregano, and salt. Saute, stirring frequently until onions are clear, about 10 minutes. Add carrots, sweet potatoes and broth. Bring to a boil, reduce heat, cover and simmer for 10 more minutes. Add peppers, tomatoes, corn and zucchini; stir to combine. Cover and cook over medium-high heat for 15 minutes or until vegetables are tender.

Transfer 3 cups of soup to a blender or food processor. Add cream cheese, cheddar, and milk, processing until smooth. Add the puree, black beans, back to the soup. Heat over medium low heat until thickened to desired consistency.

Option: add cooked + shredded chicken, but it's fairly hearty without.

Serve with any of the following: tortilla strips, a dallop of sour cream, sliced avocado, lime wedge, or cilantro.

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