Ingredients Jump to Instructions ↓

  1. 2 tb Vegetable or olive oil

  2. 2 tb Butter or margarine

  3. 2 Garlic cloves; fine chopped

  4. 2 md Onions; coarsely chopped

  5. 6 md Summer squash; chopped

  6. -- or coarsely grated 1 Anaheim chile; roasted

  7. -- peeled, seeded & chopped 1 Jalapeno chile

  8. -- seeded and chopped 6 Tomatillos; chopped

  9. 6 c Chicken broth

  10. 5 Corn tortillas

  11. 1 1/2 tb Fresh lime juice

  12. 1/3 c Chopped cilantro leaves

  13. 20 minutes or until squash is tender. Tear or shred tortillas into pieces and add to soup mixture. Stir in lime juice and cilantro leaves. In a blender or food processor, blend soup in batches until pureed and smooth. Return to saucepan and heat through. Add salt and pepper to taste. Serve hot accompanied with a dollop of sour cream and a few crumbled tortilla chips and cilantro leaves. This is a thick soup; if you prefer it thinner, add more chicken broth. From

  14. 1993 "Shepherd's Garden Seeds Catalog," pg.


Send feedback