Page 207 - Harrington Family Recipes

Green Chile Yogurt Soup

Serving Size : 6 Preparation Time :0:00
Categories : Soups and Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tbsp butter
1 tbsp oil
5 cloves garlic -- minced
1 med onion -- chopped
2 tsp paprika
4 c chicken broth
1 1/2 lb tomatoes
1 can green chiles -- 4 oz. diced
1/4 tsp chili powder
salt and pepper -- to taste
2 c plain low-fat yogurt
4 oz Monterey jack cheese -- shredded
1 tbsp cilantro

Melt butter in large kettle and add oil. Add garlic and saute until
lightly browned. Remove garlic and set aside. Add onion to butter and
saute until tender. Add paprika and saute 1 minute. Add chicken broth,
tomatoes, chiles and chili powder. Season to taste with salt and pepper.
Bring to boil, reduce heat and simmer about 20 minutes. Stir in yogurt
slowly and cook over low heat just until heated through. Do not boil or
yogurt will curdle. Add reserved Garlic.

Ladle into soup bowls and sprinkle with cheese and cilantro.

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Per Serving (excluding unknown items): 241 Calories; 15g Fat (53.1%
calories from fat); 14g Protein; 15g Carbohydrate; 2g Dietary Fiber; 32mg
Cholesterol; 719mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2
Vegetable; 1/2 Non-Fat Milk; 2 1/2 Fat.

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