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How To make Corn& Tomatillo Soup

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1 1/2 cups tomatillos

chopped
1 1/2 cups onion :

chopped
2 cloves garlic

minced
1 teaspoon margarine
3 1/2 cups frozen corn :

thawed
1 cup frozen green peas

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

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