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45 minutes
Prep: 15 minutes
Cook: 30 minutes
329 calories per serving view nutrition facts
10 cups
suggest servings
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| 2 | tablespoons | vegetable oil | or olive oil |
| 2 | tablespoons | butter | or margarine |
| 2 | cloves | garlic | finely chopped |
| 2 | medium | onions | coarsely chopped |
| 6 | medium | summer squash | chopped or coarsely shredded |
| 1 | each | anaheim chilies | roasted, peeled, seeded, chopped |
| 1 | each | jalapeno pepper | seeded and chopped |
| 6 | each | tomatillos | chopped |
| 6 | cups | chicken broth | |
| 5 | each | corn tortillas | |
| 1 1/2 | tablespoons | lime juice | |
| 1/3 | cup | cilantro leaves | chopped |
| 1 | x | salt and black pepper | |
| Optional garnishes | |||
| 1 | x | sour cream | |
| 1 | x | tortilla chips | crumbled |
| 1 | x | cilantro leaves | |
In a large saucepan, heat oil and butter.
Add garlic and onions; sauté until softened.
Add squash, chiles and tomatillos, stirring until coated and heated through.
Add chicken broth; bring to a boil, then cover and simmer for about 20 minutes or until squash is tender.
Tear or shred tortillas into pieces and add to soup mixture.
Stir in lime juice and cilantro leaves.
In a blender or food processor, blend soup in batches until pureed and smooth.
Return to saucepan and heat through.
Add salt and pepper to taste.
Serve hot accompanied with a dollop of sour cream and a few crumbled tortilla chips and cilantro leaves.
This is a thick soup; if you prefer it thinner, add more chicken broth.
| % Daily Value* | |
| Total Fat 18.0g | 27% |
| Saturated Fat 6.0g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 565mg | 24% |
| Total Carbohydrate 33.0g | 11% |
| Dietary Fiber 5.0g | 21% |
| Sugars 17.0g | |
| Protein 14.0g | 28% |
| Vitamin A | 17% | Vitamin C | 107% | |
| Calcium | 8% | Iron | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Delicious !!
A delightful gourmet recipe brought to you by Real Food Direct
