Ingredients:
1 dried ancho or pasilla chili
1 tsp olive oil
1 onion, chopped
1 lb potatoes, peeled and cubed
2 cloves garlic, minced
4 cups chicken broth
1 bay leaf
1 1/2 tsp cumin
1 cup milk
1/2 cup fat free sour cream or fat free plain yogurt
3 oz shredded cheddar cheese
1/4 cup minced fresh parsley or cilantro (optional)
Directions:
Roast chili in small pan at 350 for 10 minutes. Transfer to a bowl and break in half; cover with boiling water and let soak 15 minutes. Discard stem, seeds and veins. Meanwhile melt margarine, add onions and saute 5 minutes. Add potatoes and garlic; stir fry 2 minutes. Add stock and bay leaf; bring to a boil. Reduce heat to low, cover and simmer till potatoes are tender--about 20 minutes. Discard bay leaf. Place potato mixture, chili and cumin in blender--process until smooth. Return to pan and over medium-low heat stir in milk and sour cream (or yogurt). Simmer 5 minutes--DO NOT LET BOIL! Add cheese and stir till melted. Top with minced parsley or cilantro if desired.
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