Corn& Tomatillo Soup

1 1/2 cups tomatillos -- chopped

1 1/2 cups onion -- chopped

2 cloves garlic -- minced

1 teaspoon margarine

3 1/2 cups frozen corn -- thawed

1 cup frozen green peas -- thawed

1 cup chicken broth

1 tablespoon cilantro

Add 3 cups chicken broth

4 oz green chili peppers -- chopped

1/4 cup whole kernel corn, frozen -- thawed

1/4 cup chopped spinach

1 teaspoon sugar

Saute tomatillos, onion and garlic in margarine five minutes. Remove to food processor and add the next four ingredients. Puree to chunky. Pour in pan and add 3 C chicken stock, 4 oz. diced green chilies, a little chopped spinach, a little whole kernel corn, 1 t sugar. Serve topped with a dollop of NF sour cream. Per Serving: 146 calories, 2.7 gm total fat, 0 .6 gm sat fat, 1mg cholesterol