Corn and Tomatillo Soup
Makes 8 servings
Each serving equals 1 cup of fruit or vegetables
Ingredients
- 1½ cup tomatillos
- 1½ cup onion, chopped
- 2 garlic gloves, diced
- 1 tsp margarine
- 3¾ cup whole kernel corn
- 1 cup frozen peas
- 4 cups low sodium chicken broth
- 1 Tbsp cilantro, chopped
- 4 oz diced green chilies
- ¼ cup spinach, chopped
- 1 tsp sugar
Directions
- Sauté tomatillos, onion and garlic in with margarine for five minutes.
- Remove to food processor and add peas and cilantro.
- Purée to chunky.
- Pour in pan and add chicken stock, diced green chilies, chopped spinach, corn, and sugar.
- Heat and serve.
Nutritional analysis per serving:
- Calories 128
- Protein 5 g
- Fat 2 g
- Calories From Fat 14%
- Cholesterol 2 mg
- Carbohydrates 25 g
- Fiber 4 g
- Sodium 113 mg.
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