Title: Green chile yogurt soup
 Categories: Soups, California
      Yield: 6 servings
 
      2 tb Butter or margarine
      1 tb Oil
      4 lg Garlic cloves; minced
      1 md Onion; chopped
      2 ts Paprika
      4 c  Chicken broth
  1 1/2 lb Tomatoes; chopped
      4 oz Canned diced green chiles
    1/4 ts Chili powder
           Salt, pepper
      2 c  Plain low-fat yogurt
      4 oz Jack or cheddar cheese
           - shredded
      1 tb Chopped cilantro
 
  Melt butter in large kettle and add oil. Add garlic and saute until
  lightly browned. Remove garlic and set aside. Add onion to butter and
  saute until tender. Add paprika and saute 1 minute. Add chicken
  broth, tomatoes, chiles and chili powder. Season to taste with salt
  and pepper. Bring to boil, reduce heat and simmer about 20 minutes.
  Stir in yogurt slowly and cook over low heat just until heated
  through. Do not boil or yogurt will curdle. Add reserved garlic.
  Ladle into soup bowls and sprinkle with cheese and cilantro.