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Green Chile Yogurt Soup

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Submitted by Msjones 15

YIELD

8 servings

PREP

5 min

COOK

30 min

READY

35 min

Ingredients

2 3E+1
TABLESPOONS ML BUTTER
or margarine
1 15
TABLESPOON ML VEGETABLE OIL
4 4
LARGE LARGE GARLIC CLOVES
minced *
1 1
MEDIUM MEDIUM ONIONS
chopped
2 1E+1
TEASPOONS ML PAPRIKA
4 946
CUPS ML CHICKEN BROTH
1 ½ 680.4
POUNDS G TOMATOES
chopped
4 115.6
OUNCES ML/G GREEN CHILI PEPPERS
canned, diced
¼ 1.3
TEASPOON ML CHILI POWDER
2 473
CUPS ML YOGURT, LOW-FAT
plain
4 115.6
OUNCES ML/G CHEDDAR CHEESE
shredded
1 15
TABLESPOON ML CILANTRO
chopped

Directions

Melt butter in large kettle and add oil.

Add garlic and sauté until lightly browned.

Remove garlic and set aside.

Add onion to butter and sauté until tender. Add paprika and sauté 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 301g (10.6 oz)
Amount per Serving
Calories 172 49% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 317mg 13%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 6%
Sugars g
Protein 18g
Vitamin A 24% Vitamin C 26%
Calcium 18% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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