1 1/2 C. tomatillos
1 1/2 C. onion, chopped
2 garlic gloves, diced
1 tsp. margarine
3 3/4 C. whole kernel corn
1 C. frozen peas
4 C. low sodium chicken broth
1 T. cilantro, chopped
4 oz. diced green chilies
1/4 C. spinach, chopped
1 tsp. sugar

Sauté tomatillos, onion and garlic in with margarine 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.

Yield: 8 servings
Calories: 127
Fat: 2g
Fiber: 4g