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Tomatillo and Corn Soup

Tomatillo & Corn Soup

Submitted by grnthmb1960

YIELD

8 servings

PREP

30 min

COOK

30 min

READY

60 min

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.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 260g (9.2 oz)

Amount per Serving

Calories 175 36% 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?

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

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