Title: Corn and Tomatillo Soup
Categories: Mexican, Soups & ste
Yield: 8 Servings

1 1/2 c Tomatillos, chopped
1 1/2 c Onion, chopped
2 Cloves garlic, minced
1 ts Margarine
3 1/2 c Frozen corn, thawed
1 c Frozen green peas, thawed
1 c Chicken broth
1 tb Cilantro

------------------------------------ADD------------------------------------
3 c Chicken broth
4 oz Green chili peppers, chopped
1/4 c Whole kernel corn, frozen,
-thawed
1/4 c Chopped spinach
1 ts Sugar

Saute tomatillos, onion and garlic in margarine five minutes. Remove to
food processor and add the next four ingredients. Puree to chunky. Pour in
pan and add 3 C chicken stock, 4 oz. diced green chilies, a little chopped
spinach, a little whole kernel corn, 1 t sugar. Serve topped with a dollop
of NF sour cream. Per Serving: 146 calories, 2.7 gm total fat, 0 .6 gm sat
fat, 1mg cholesterol

Recipe by: Mission at Turtle Creek (as seen on TV demo) Posted to Digest
eat-lf.v097.n103 by marciaf@juno.com (Marcia A Fasy) on Apr 17, 1997