| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Mexican, Soups & ste | 8 | Servings |
INGREDIENTS
| 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 |
| 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 |
INSTRUCTIONS
ADD 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
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