Marvelous mexican soup

Yield: 8 Servings

Measure Ingredient
1 tablespoon Vegetable oil
4 \N 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

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

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