| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Mexican |
Mexican, Soups |
8 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 4 |
|
Garlic cloves; pressed |
| 1 |
md |
Onion; diced |
| 1 |
ts |
Sugar |
| 2 |
tb |
Chili powder |
| 3 |
c |
Tomato puree |
| 2 |
c |
Chicken broth |
| 4 |
tb |
Canned diced green chili peppers |
| 2 |
tb |
Cornstarch |
| 2 |
c |
Sour cream or plain yogurt |
| 2 |
ts |
Salt |
| 2 |
tb |
Green chili peppers; diced; optional |
INSTRUCTIONS
Saute garlic and onion in oil in a med.-size soup pan. Add sugar and chili
powder. Add tomato puree and broth. Simmer 30 min. Mix 4 tbsp. chili
peppers with cornstarch in bowl. Add to soup. Simmer 2 min. Remove from
heat. Put 1-1/2 cups sour cream into a bowl. Stir ladle of soup into it.
Return sour cream mixture to pot. Place over low heat. Stir gently.
Taste, and season with salt, if desired. Serve cold. Fold a tbsp. dollop
of sour cream or yogurt onto each plate and sprinkle with green chilies, if
desired.
Source: Home Cooking-Nov.89
Contributor: sitm@ekx.infi.net-Sarah Gruenwald sent to recipelu 1-28-98
Posted to recipelu-digest Volume 01 Number 626 by P&S Gruenwald
<sitm@ne.infi.net> on Jan 28, 1998
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