Green Chile Yogurt Soup
Yield
8 servingsPrep
5 minCook
30 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
or margarine |
|
| 1 | tablespoon |
vegetable oil
|
|
| 4 | large |
garlic cloves
minced |
*
|
| 1 | medium |
onions
chopped |
|
| 2 | teaspoons |
paprika
|
|
| 4 | cups |
chicken broth
|
|
| 1 ½ | pounds |
tomatoes
chopped |
|
| 4 | ounces |
green chili peppers
canned, diced |
|
| ¼ | teaspoon |
chili powder
|
|
| 1 | x |
salt and black pepper
|
*
|
| 2 | cups |
yogurt, low-fat
plain |
|
| 4 | ounces |
cheddar cheese
shredded |
|
| 1 | tablespoon |
cilantro
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
or margarine |
|
| 15 | ml |
vegetable oil
|
|
| 4 | large |
garlic cloves
minced |
*
|
| 1 | medium |
onions
chopped |
|
| 1E+1 | ml |
paprika
|
|
| 946 | ml |
chicken broth
|
|
| 680.4 | g |
tomatoes
chopped |
|
| 115.6 | ml/g |
green chili peppers
canned, diced |
|
| 1.3 | ml |
chili powder
|
|
| 1 | x |
salt and black pepper
|
*
|
| 473 | ml |
yogurt, low-fat
plain |
|
| 115.6 | ml/g |
cheddar cheese
shredded |
|
| 15 | 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.
