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Tomatillo, Corn & Cilantro Soup

Ingredients

  • 1 cup chopped tomatillos
  • 1/2 cup chopped fresh coriander
  • 1 jalapeno pepper, minced
  • 1 Tbsp rice vinegar
  • 3-1/3 cups defatted chicken stock
  • 1 cup diced red onions
  • 1 cup diced sweet red peppers
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp minced garlic
  • 1/2 tsp ground cumin
  • 1 cup corn (preferably fresh)
  1. In blender or food processor, puree the tomatillos, coriander, jalapeno pepper, vinegar and 1 cup of the stock; set aside
  2. In a 3-quart saucepan, combine the onions, red pepper, soy sauce, and 1/3 cup of the remaining stock
  3. Saute over medium heat, stirring often, for about 10 minutes. Add the remaining 2 cups stock, garlic and cumin. Bring to a boil. Add the corn
  4. Reduce heat to low and simmer the soup for 45 minutes
  5. Stir in the tomatillo puree; heat through

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