Ingredients
Equipment
Method
- Directions
- Wash hands with soap and warm water. Wash fresh vegetables before preparing.
- Sauté tomatillos, onion and garlic with margarine for five minutes.
- Pour the mixture into a food processor or blender container. Add peas and cilantro. Purée until chunky.
- Pour the mixture into a large pot and add chicken broth, diced green chilies, chopped spinach, corn, and sugar.
- Heat and serve.
Notes
Nutrition Facts (Per Serving)
calories, 109; carbohydrate, 21 g; protein, 5 g; total fat, 2 g; saturated fat, 0 g; trans fat, 0 g; cholesterol, 0 mg; fiber, 3 g; total sugars, 8 g; sodium, 110 mg; calcium, 16 mg; folate, 47 mg; iron, 1 mg; percent calories from fat, 17%.
Makes 8 servings.
calories, 109; carbohydrate, 21 g; protein, 5 g; total fat, 2 g; saturated fat, 0 g; trans fat, 0 g; cholesterol, 0 mg; fiber, 3 g; total sugars, 8 g; sodium, 110 mg; calcium, 16 mg; folate, 47 mg; iron, 1 mg; percent calories from fat, 17%.
Makes 8 servings.
