| |
|
Ingredients:
2 tbsp butter or margarine
1 tbsp oil
4 large garlic cloves, minced
1 medium onion, chopped
2 tsp paprika
4 cup chicken broth
1 1/2 lb tomatoes, chopped
4 oz canned diced green chiles
1/4 tsp chili powder
1 salt, pepper
2 cup plain low-fat yogurt
4 oz jack or cheddar cheese shredded
1 tbsp chopped cilantro
Instructions:
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.
(C) 1992 The Los Angeles Times
Servings: 6
I will not eat oysters. I want my food dead - not sick, not wounded - dead. Woody Allen
More information:
Looksmart:
Recipes
Cooking
and Food
Green Chile Yogurt Soup Recipe brought to you by Mexican Recipes To-Go
