Ingredients
- 2 garlic (cloves minced)
- 1 cilantro
- 3 1/2 cups corn (frozen thawed)
- 3 cups chicken broth
- 1 1/2 cups tomatillos (chopped)
- 1 cup green peas (frozen thawed)
- 1 1/2 cups onion (chopped)
- 1 cup chicken broth
- 4 oz green chili peppers (chopped)
- 1/4 cup kernel corn (whole)
- 1/4 cup spinach (chopped)
- 1 teaspoon margarine
- 1 teaspoon sugar
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
