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AZ Health Zone

Corn & Tomatillo Soup

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Servings: 8
Course: Dinner, Soup
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients
  • 1½ cups tomatillos
  • 1½ cups chopped onion
  • 2 garlic cloves diced
  • 1 teaspoon margarine
  • 1 cup frozen peas
  • 1 Tablespoon chopped cilantro
  • 4 cups low sodium chicken broth
  • 4 ounces diced green chilies
  • ¼ cup chopped spinach
  • 3¾ cups whole kernel corn
  • 1 teaspoon sugar

Equipment

  • Measuring Cups
  • Cutting Board
  • Knife
  • Sauté Pan
  • Blender
  • Large Pot

Method
 

  1. Directions
  2. Wash hands with soap and warm water. Wash fresh vegetables before preparing.
  3. Sauté tomatillos, onion and garlic with margarine for five minutes.
  4. Pour the mixture into a food processor or blender container. Add peas and cilantro. Purée until chunky.
  5. Pour the mixture into a large pot and add chicken broth, diced green chilies, chopped spinach, corn, and sugar.
  6. 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.

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