Corn & Tomatillo Soup

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Corn & Tomatillo Soup

 

1 1/2 cup tomatillos

1 1/2 cup onion, chopped

2 garlic gloves, diced

1 tsp. margarine

3 3/4 cup whole kernel corn

1 cup frozen peas

4 cups vegetable, chicken or beef broth

1 tbsp. cilantro, chopped

4 ozs. diced green chilies

1/4 cup spinach, chopped

1 tsp. sugar

 

Saute tomatillos, onion and garlic in with margarine for five minutes. Remove to

food processor and add peas and cilantro.

Puree to chunky.

Pour in pan and add vegetable stock, diced green chilies, chopped spinach, corn,

and sugar.

Heat and serve.

Makes 8 servings.

Calories 130, Fat 2g, Cholesterol 0mg, Sodium 115mg, Carbohydrate 25g, Fiber

4g.

Points 2.