3
soft corn tortillas (6 inch), torn into small pieces
1/2
cup half-and-half
Thinly sliced root vegetable chips, if desired
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Steps
1
In 4-quart Dutch oven, heat oil over medium-high heat. Cook onion and garlic in oil 2 to 3 minutes, stirring frequently, until tender. Add squash, chili powder, cumin and salt; cook 1 minute. Stir in broth and green chiles. Heat to boiling; reduce heat to low. Cover; simmer 20 to 25 minutes or until squash is fork-tender.
2
Remove from heat; stir in tortilla pieces. Cool 15 minutes. In blender or food processor, process mixture in batches until smooth, stopping to scrape down side as needed. Return squash mixture to Dutch oven.
3
Stir in half-and-half; cook over medium heat 2 to 3 minutes or until thoroughly heated. Garnish individual servings with root vegetable chips.
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Nutrition Facts
Serving Size:1 Serving
Calories
110
Total Fat
5g
0%
Saturated Fat
1 1/2g
0%
Sodium
590mg
0%
Total Carbohydrate
15g
0%
Dietary Fiber
3g
0%
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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