Tomatillo & Corn Soup
Yield
8 servingsPrep
30 minCook
30 minReady
60 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter, unsalted
|
|
| 1 | medium |
onions
|
|
| 5 | each |
tomatillos
husked, quartered |
|
| 1 | tablespoon |
garlic
minced |
|
| 30 | ounces |
corn
fresh, thawed, divided |
|
| 4 | cups |
chicken broth
or canned low-salt broth |
|
| 1 | cup |
green peas
frozen, thawed |
|
| 6 | sprigs |
cilantro
fresh |
|
| 1 | can |
green chili peppers
diced (4 oz.) |
*
|
| ¼ | cup |
spinach
thawed, chopped |
|
| 1 | tablespoon |
sugar
|
|
| 1 | x |
tortilla chips
|
*
|
| 1 | x |
sour cream
|
*
|
| 1 | x |
cilantro
fresh, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter, unsalted
|
|
| 1 | medium |
onions
|
|
| 5 | each |
tomatillos
husked, quartered |
|
| 15 | ml |
garlic
minced |
|
| 867 | ml/g |
corn
fresh, thawed, divided |
|
| 946 | ml |
chicken broth
or canned low-salt broth |
|
| 237 | ml |
green peas
frozen, thawed |
|
| 6 | sprigs |
cilantro
fresh |
|
| 1 | can |
green chili peppers
diced (4 oz.) |
*
|
| 59 | ml |
spinach
thawed, chopped |
|
| 15 | ml |
sugar
|
|
| 1 | x |
tortilla chips
|
*
|
| 1 | x |
sour cream
|
*
|
| 1 | x |
cilantro
fresh, chopped |
*
|
Directions
Melt butter in heavy large pot over medium-high heat.
Add onion, tomatillos and garlic and sauté 5 minutes.
Mix in 4 cups corn, 3 cups stock, peas, and cilantro sprigs.
Purée mixture in blender in batches. Return purée to pot and bring to simmer.
Add chilies, spinach, sugar, remaining corn and remaining 1 cup stock to soup.
Simmer 15 minutes. Season to taste with salt.
(Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing)
Ladle soup into bowls.
Sprinkle with tortilla chips; top with sour cream and chopped cilantro.
