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Tomatillo and Corn Soup

Tomatillo and Corn Soup Tomatillo and Corn Soup













Low Cholesterol, Trans-fat Free, Good source of fiber


3 tablespoons butter, unsalted
1 medium onions
5 each tomatillos
husked, quartered
1 tablespoon garlic
30 ounces corn
fresh, thawed, divided
4 cups chicken broth
or canned low-salt broth
1 cup green peas
frozen, thawed
6 sprigs cilantro
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


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.


* not incl. in nutrient facts

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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?


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