• 1- 1/2 cups tomatillos
• 1 -1/2 cup chopped onion
• 2 garlic cloves, diced
• 1 tsp margarine (or butter)
• 3- 3/4 cups whole kernel corn
• 1 cup peas
• 4 cups low sodium chicken (or veggie) broth
• 1 Tbsp cilantro
• 4 oz. diced green chilis
• 1/4 cup spinach, chopped
• 1 tsp sugar

Directions:  Saute tomatillos, onion and garlic with margarine/butter for five minutes.  Remove to food processor and add peas and cilantro. Puree to chunky.  Pour in pan and add chicken stock, diced green chilies, chopped spinach, corn and sugar.  Heat and serve.

Yeild: 8 servings