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Corn and Tomatillo Soup
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1 ½ cup tomatillos, husks removed and chopped
1 ½ cup onion, chopped
2 cloves garlic, chopped
1 tsp margarine3 
¾ cup whole kernel corn
1 cup frozen peas
4 cups low sodium chicken broth
1 Tbsp. fresh cilantro, chopped
4 oz. diced green chiles
¼ cup spinach, chopped
1 tsp sugar 

Sauté tomatillos, onion, and garlic in the margarine for five minutes.  Remove from heat, add to food processor and add peas and cilantro.  Pulse in food processor until chunky.  Pour back into pan and add chicken stock, diced green chiles, chopped spinach, corn, and sugar.  Heat through and serve. 

Nutritional Analysis: Calories 128 , Fat 2 g, Calories from Fat 14%, Protein 5 g, Cholesterol 2 mg, Carbohydrates 25 g, Fiber 4 g, Sodium 113 mg. 


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