• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Corn and Tomatillo Soup

  • Recipe Submitted by on

Category: Mexican

 Ingredients List

  • 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,
1/4 c Chopped spinach
1 ts 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

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