Corn and tomatillo soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Tomatillos, chopped |
| 1½ | cup | Onion, chopped |
| 2 | Cloves garlic, minced | |
| 1 | teaspoon | Margarine |
| 3½ | cup | Frozen corn, thawed |
| 1 | cup | Frozen green peas, thawed |
| 1 | cup | Chicken broth |
| 1 | tablespoon | Cilantro |
| 3 | cups | Chicken broth |
| 4 | ounces | Green chili peppers, chopped |
| ¼ | cup | Whole kernel corn, frozen, thawed |
| ¼ | cup | Chopped spinach |
| 1 | teaspoon | Sugar |
Directions
ADD
Saute tomatillos, onion and garlic in margarine five minutes. Remove to food processor and add the next four ingredients. Puree to chunky. Pour in pan and add 3 C chicken stock, 4 oz. diced green chilies, a little chopped spinach, a little whole kernel corn, 1 t sugar. Serve topped with a dollop of NF sour cream. Per Serving: 146 calories, 2.7 gm total fat, 0⅗ gm sat fat, 1mg cholesterol
Recipe by: Mission at Turtle Creek (as seen on TV demo) Posted to Digest eat-lf.v097.n103 by marciaf@... (Marcia A Fasy) on Apr 17, 1997