Marvelous mexican soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 4 | Garlic cloves; pressed | |
| 1 | medium | Onion; diced |
| 1 | teaspoon | Sugar |
| 2 | tablespoons | Chili powder |
| 3 | cups | Tomato puree |
| 2 | cups | Chicken broth |
| 4 | tablespoons | Canned diced green chili peppers |
| 2 | tablespoons | Cornstarch |
| 2 | cups | Sour cream or plain yogurt |
| 2 | teaspoons | Salt |
| 2 | tablespoons | Green chili peppers; diced; optional |
Directions
Saute garlic and onion in oil in a med.-size soup pan. Add sugar and chili powder. Add tomato puree and broth. Simmer 30 min. Mix 4 tbsp. chili peppers with cornstarch in bowl. Add to soup. Simmer 2 min. Remove from heat. Put 1-½ cups sour cream into a bowl. Stir ladle of soup into it.
Return sour cream mixture to pot. Place over low heat. Stir gently.
Taste, and season with salt, if desired. Serve cold. Fold a tbsp. dollop of sour cream or yogurt onto each plate and sprinkle with green chilies, if desired.
Source: Home Cooking-Nov.89
Contributor: sitm@... Gruenwald sent to recipelu 1-28-98 Posted to recipelu-digest Volume 01 Number 626 by P&S Gruenwald <sitm@...> on Jan 28, 1998