Recipe Summary:

Preparation Time: 30 minutes

Number of Servings: 8

Cups of Fruits and Vegetables Per Person: 1.00

Ingredients:
1-1/2 cup tomatillos
1-1/2 cup chopped onion
2 garlic cloves, diced
1 tsp margarine
3-3/4 cup whole kernel corn
1 cup frozen peas
4 cups low sodium chicken broth
1 Tbsp chopped cilantro
4 oz diced green chilies
1/4 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. Puree to chunky. Pour in pan and add chicken stock, diced green chilies, chopped spinach, corn, and sugar. Heat and serve.

Nutrition Facts

Corn & Tomatillo Soup
Serving Size 1/8 of recipe