thawed 1 cup chicken broth 1 tablespoon cilantro Add 3 cups chicken broth 4 oz green chili peppers :
chopped 1/4 cup whole kernel corn, frozen -- thawed 1/4 cup chopped spinach 1 teaspoon sugar 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, 0 .6 gm sat fat, 1mg cholesterol