to 1 1/2 teaspoon cumin seeds
Toast cumin seeds in heavy small saucepan over medium heat until beginning to darken in color, stirring often, about 3 minutes. Cool 10 minutes. Enclose in plastic bag and crush with hammer or mallet.
Heat oil in heavy large saucepan over medium-high heat. Add onion, Anaheim chili, and garlic. Sauté until onion is translucent, about 5 minutes. Add New Mexico chili, oregano, and cumin seeds. Stir 2 minutes longer. Add broth, hominy, tomatoes with juices, and crushed tortillas. Bring soup to boil; reduce heat to medium-low, cover, and simmer until dried chili is very soft and flavors blend, about 45 minutes. Season soup to taste with salt and pepper if desired, then add lime juice to taste. Ladle soup into bowls.
Per Serving: 166 Calories; 6g Fat (29.2% calories from fat); 1g Saturated Fat; 7g Protein; 24g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 421mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat.
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