Red Chili Vegetable Soup

By Sunset
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1 1/2 quarts fat-skimmed chicken or vegetable broth

1 onion (1/2 lb.), chopped

1 clove garlic, pressed or minced

1 1/2 tablespoons ground dried New Mexico or California chilies, or 1/4 teaspoon cayenne

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 pound carrots, peeled

1/2 pound thin-skinned potatoes, scrubbed

1/2 pound green beans, ends trimmed

About 1/3 cup crumbled cotija or feta cheese

About 1/2 cup nonfat or reduced-fat sour cream

Crisp corn tortilla strips

Salt and pepper

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