Tomatillo & Corn Soup

Name: Tomatillo & Corn Soup
Total time: P1H
Yield: 8
Cuisine: Mexican
Ingredients: butter, unsalted; onions; tomatillos; garlic; corn; chicken broth; green peas; cilantro; green chili peppers; spinach; sugar; tortilla chips; sour cream; cilantro

Submitted by grnthmb1960

A vibrant, tangy soup featuring tomatillos, sweet corn, and a touch of spice, perfect for a comforting meal. Garnished with crunchy tortilla chips, sour cream, and fresh cilantro.

YIELD

8 servings

PREP

30 min

COOK

30 min

READY

60 min

Tomatillo and Corn Soup

Ingredients

TABLESPOONS UNSALTED BUTTER

MEDIUM ONION

EACH TOMATILLO
husked, quartered

TABLESPOON GARLIC
minced

OUNCES CORN
fresh, thawed, divided

CUPS CHICKEN BROTH
or canned low-salt broth

CUP GREEN PEAS
frozen, thawed

SPRIGS CILANTRO
fresh

CAN GREEN CHILI PEPPER
diced (4 oz.) *

CUP SPINACH
thawed, chopped

TABLESPOON SUGAR

TORTILLA CHIP
to taste *

SOUR CREAM
to taste *

CILANTRO
fresh, chopped, to taste *

Directions

Melt butter in heavy large pot over medium-high heat.

Add onion, tomatillos and garlic and sauté 5 minutes.

Mix in 4 cups corn, 3 cups stock, peas, and cilantro sprigs.

Purée mixture in blender in batches. Return purée to pot and bring to simmer.

Add chilies, spinach, sugar, remaining corn and remaining 1 cup stock to soup.

Simmer 15 minutes. Season to taste with salt.

(Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing)

Ladle soup into bowls.

Sprinkle with tortilla chips; top with sour cream and chopped cilantro.

* not incl. in nutrient facts

Comments

Nutrition Facts

260g

Amount per Serving

Calories 175 36% of calories from fat

% Daily Value *

Total Fat 7g 11%

Saturated Fat 3g 16%

Trans Fat 0g

Cholesterol 15mg 5%

Sodium 293mg 12%

Total Carbohydrate 8g 8%

Dietary Fiber 4g 15%

Sugars g

Protein 14g

Vitamin A 33% • Vitamin C 33%

Calcium 3% • Iron 8%

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