Corn and Tomatillo Soup
528
Last summer, we had some fresh tomatillo from our farmer's share, then we found this recipe and gave it a try. The flavor was so good, we followed the recipe exactly, but you don't like too spicy, you can reduce the amount of the green chilis. The result will be still outstanding! It can be served warm or chilled.
Ingredients
| 1 ½ | cups |
tomatillos
chopped |
|
| 1 ½ | cups |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 1 | teaspoon |
canola oil
|
|
| 3 ½ | cups |
corn
frozen, thawed |
|
| 1 | cup |
green peas
frozen, thawed |
|
| 1 | cup |
stock
vegetable or chicken |
|
| 1 | tablespoon |
cilantro
|
* |
| 3 | cups |
stock
vegetable or chicken |
|
| 4 | ounces |
green chili peppers
chopped |
|
| ¼ | cup |
corn kernels, canned
whole, frozen, thawed |
|
| ¼ | cup |
spinach
chopped |
|
| 1 | teaspoon |
sugar
|
Directions
Sauté tomatillos, onion and garlic in margarine five minutes.
Remove to food processor and add the next four ingredients.
Purée to chunky.
Pour in pot and add 3 cups chicken stock, 4 ounces diced green chilies, a little chopped spinach, a little whole kernel corn, 1 teaspoon sugar.
Simmer for 20 to 25 minutes.
Serve topped with a dollop of sour cream.
Nutrition Facts
Serving Size 256g (9.0 oz)Amount per Serving
Calories 11718% of calories from fat
% Daily Value *
Total Fat 2g
4%
Saturated Fat 0g
2%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 448mg
19%
Total Carbohydrate
7g
7%
Dietary Fiber 3g
13%
Sugars g
Protein
12g
Vitamin A 10%
•
Vitamin C 35%
Calcium 2%
•
Iron 6%
* based on a 2,000 calorie diet
How is this calculated?
