Green Chile Yogurt Soup
Source of Recipe
The Los Angeles Times, 1992
List of Ingredients
2 tablespoons Butter or margarine
1 tablespoon Oil
4 large Garlic cloves minced
1 medium Onion chopped
2 teaspoons Paprika
4 cups Chicken broth
1 1/2 pounds Tomatoes chopped
4 ounces Canned diced green chiles
1/4 teaspoon Chili powder
Salt, pepper
2 c Plain low-fat yogurt
4 oz Jack or cheddar cheese shredded
1 tb Chopped cilantro Recipe
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. Serves 6.
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