Title: Corn and tomatillo soup
 Categories: Mexican, Soups & ste
      Yield: 8 Servings
 
  1 1/2 c  Tomatillos, chopped
  1 1/2 c  Onion, chopped
      2    Cloves garlic, minced
      1 ts Margarine
  3 1/2 c  Frozen corn, thawed
      1 c  Frozen green peas, thawed
      1 c  Chicken broth
      1 tb Cilantro

MMMMM----------------------------ADD---------------------------------
      3 c  Chicken broth
      4 oz Green chili peppers, chopped
    1/4 c  Whole kernel corn, frozen,
           -thawed
    1/4 c  Chopped spinach
      1 ts Sugar
 
  Saute tomatillos, onion and garlic in margarine five minutes. Remove
  to food processor and add the next four ingredients. Puree to chunky.
  Pour in pan and add 3 C chicken stock, 4 oz. diced green chilies, a
  little chopped spinach, a little whole kernel corn, 1 t sugar. Serve
  topped with a dollop of NF sour cream. Per Serving: 146 calories, 2.7
  gm total fat, 0 .6 gm sat fat, 1mg cholesterol
  
  Recipe