Tomatillo and Corn Soup
292
Ingredients
| 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 |
* |
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.
Nutrition Facts
Serving Size 260g (9.2 oz)Amount per Serving
Calories 17536% of calories from fat
% Daily Value *
Total Fat 7g
11%
Saturated Fat 3g
16%
Trans Fat
0g
Cholesterol 15mg
5%
Sodium 293mg
12%
Total Carbohydrate
8g
8%
Dietary Fiber 4g
15%
Sugars g
Protein
14g
Vitamin A 33%
•
Vitamin C 33%
Calcium 3%
•
Iron 8%
* based on a 2,000 calorie diet
How is this calculated?
