| 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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