Green chile yogurt soup

6 servings

Ingredients

Quantity Ingredient
2 tablespoons Butter or margarine
1 tablespoon Oil
4 larges Garlic cloves; minced
1 medium Onion; chopped
2 teaspoons Paprika
4 cups Chicken broth
1½ pounds Tomatoes; chopped
4 ounces Canned diced green chiles
¼ teaspoon Chili powder
Salt, pepper
2 cups Plain low-fat yogurt
4 ounces Jack or cheddar cheese shredded
1 tablespoon Chopped cilantro

Directions

Melt butter in large kettle and add oil. Add garlic and saute until lightly browned. Remove garlic and set aside. Add onion to butter and saute until tender. Add paprika and saute 1 minute. Add chicken broth, tomatoes, chiles and chili powder. Season to taste with salt and pepper. Bring to boil, reduce heat and simmer about 20 minutes.

Stir in yogurt slowly and cook over low heat just until heated through. Do not boil or yogurt will curdle. Add reserved garlic.

Ladle into soup bowls and sprinkle with cheese and cilantro.

(C) 1992 The Los Angeles Times

Related recipes