Saute garlic and onion in oil in a med.-size soup pan. Add sugar and chili powder. Add tomato puree and broth. Simmer 30 min. Mix 4 tbsp. chili peppers with cornstarch in bowl. Add to soup. Simmer 2 min. Remove from heat. Put 1-1/2 cups sour cream into a bowl. Stir ladle of soup into it. Return sour cream mixture to pot. Place over low heat. Stir gently. Taste, and season with salt, if desired. Serve cold. Fold a tbsp. dollop of sour cream or yogurt onto each plate and sprinkle with green chilies, if desired. Source: Home Cooking-Nov.89 Contributor: firstname.lastname@example.org-Sarah Gruenwald sent to recipelu 1-28-98 Posted to recipelu-digest Volume 01 Number 626 by P&S Gruenwald
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|Serving Size: 1 Serving (223g)|
|Recipe Makes: 8|
|Calories from Fat: 93 (58%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 22.4mg||7 %|
|Sodium 331.5mg||11 %|
|Potassium 584.7mg||15 %|
|Total Carbohydrate 16.5g||5 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 13.2g|
|Protein 3.5g||5 %|
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Calories per serving: 161
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