Try this Corn and Tomatillo Soup recipe, or contribute your own.
Suggest a better descriptionSaute 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 by: Mission at Turtle Creek (as seen on TV demo) Posted to Digest eat-lf.v097.n103 by marciaf@juno.com (Marcia A Fasy) on Apr 17, 1997
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Serving Size: 1 Serving (297g) | ||
Recipe Makes: 8 | ||
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Calories: 127 | ||
Calories from Fat: 18 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 499.8mg | 17 % | |
Potassium 406.9mg | 11 % | |
Total Carbohydrate 25.9g | 8 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 22.1g | ||
Protein 4.7g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 127
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