Tomatillo Soup

Name: Tomatillo Soup
Ingredients: 1 1/2 teaspoons olive oil or 1 1/2 teaspoons canola oil; 1/4 cup onion, chopped; 1 garlic clove, minced; 1 1/2 cups low sodium chicken broth; 8 tomatillos, husked and quartered; 1 tablespoon jalapeno pepper, seeded and chopped; 1 1/2 ounces rotelle pasta or 1 1/2 ounces radiatore, cooked and drained; 1/4 cup light sour cream; 1 tablespoon natural almonds, sliced

9 ingredients

2 steps

Ingredients

1 1/2 teaspoons olive oil or 1 1/2 teaspoons canola oil
1/4 cup onion, chopped
1 garlic clove, minced
1 1/2 cups low sodium chicken broth
8 tomatillos, husked and quartered
1 tablespoon jalapeno pepper, seeded and chopped
1 1/2 ounces rotelle pasta or 1 1/2 ounces radiatore, cooked and drained
1/4 cup light sour cream
1 tablespoon natural almonds, sliced

Directions

1

In medium saucepan, heat oil; add onion and garlic.Cook, stirring occasionally, until onion is translucent, about 5 minutes.Add broth, tomatillos and jalapeno pepper; bring to a boil. Reduce heat to medium low; simmer,partially covered, 7 minutes. Remove from heat; cool slightly.
2

In blender or food processor, puree tomatillo mixture, in batches, until smooth; return to saucepan. Add pasta and sour cream; cook just until heated through. Ladle evenly into 4 soup bowls; sprinkle with almonds.