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Green chile yogurt soup
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| Artist: |
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| Categories: |
Cheese & Eggs, Chile, Dairy, North American, Soups & Stews, South American, Yogurt |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Butter or margarine | | 1
| tbsp | Oil | | 4
| large | Garlic cloves, minced | | 1
| med | Onion, chopped | | 2
| tsp | Paprika | | 4
| cup | Chicken broth | | 1 1/2
| lbs | Tomatoes, chopped | | 4
| oz | Canned diced green chiles | | 1/4
| tsp | Chili powder | | | Salt, pepper | | 2
| cup | Plain low-fat yogurt | | 4
| oz | Jack or cheddar cheese | | | - shredded | | 1
| tbsp | Chopped cilantro |
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Procedures:
| 1 | Melt butter in large kettle and add oil. | | 2 | Add garlic and saute until lightly browned. | | 3 | Remove garlic and set aside. | | 4 | Add onion to butter and saute until tender. | | 5 | Add paprika and saute 1 minute. | | 6 | Add chicken broth, tomatoes, chiles and chili powder. | | 7 | Season to taste with salt and pepper. | | 8 | Bring to boil, reduce heat and simmer about 20 minutes. | | 9 | Stir in yogurt slowly and cook over low heat just until heated through. | | 10 | Do not boil or yogurt will curdle. | | 11 | Add reserved garlic. | | 12 | Ladle into soup bowls and sprinkle with cheese and cilantro. | | 13 | (c) 1992 the los angeles times |
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