Recipe: Tomatillo and Corn Soup

from the Center for Disease Control and Prevention


Corn & Tomatillo Soup
Makes 8 servings

Each serving equals 1 cup of fruit or vegetables


1½ cup tomatillos
1½ cup onion, chopped
2 garlic gloves, diced
1 tsp margarine
3¾ cup whole kernel corn
1 cup frozen peas
4 cups low sodium chicken broth
1 Tbsp cilantro, chopped
4 oz diced green chilies
¼ cup spinach, chopped
1 tsp sugar

Sautè 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.

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