Submitted by Lisa Shaftel
Adapted from Mission at Turtle Creek (as seen on TV demo)
Serves 8
1 1/2 cups tomatillos — chopped
1 1/2 cups onion — chopped
2 cloves garlic — minced
1 tsp olive oil
3 1/2 cups frozen corn — thawed
1 cup frozen green peas — thawed
1 cup chicken broth
1 tbl cilantro
Add
3 cups chicken broth
4 oz canned green chili peppers – chopped, or chopped fresh chili pepper
1/4 cup whole kernel corn, frozen — thawed
1/4 cup chopped spinach
1 tsp sugar
Instructions
1. Sauté tomatillos, onion and garlic in olive oil five minutes. Remove tofood processor and add the next four ingredients (corn, peas, 1 cup chicken broth, cilantro). Puree to chunky.
2. Pour in pan and add 3 C chicken stock, 4 oz. diced green chilies, alittle chopped spinach, a little whole kernel corn, 1 t sugar. Simmer for 15 minutes.
3. 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
