Corn and Tomatillo Soup

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

Directions:

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

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.

The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.

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Corn and Tomatillo Soup

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Corn and Tomatillo Soup
Dinner
4.00 Rating

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

Directions

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

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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