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

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