Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter or margarine
1 tb Oil
4 lg Garlic cloves; minced
1 md Onion; chopped
2 ts Paprika
4 c Chicken broth
1 1/2 lb Tomatoes; chopped
4 oz Canned diced green chiles
1/4 ts Chili powder
Salt, pepper
2 c Plain low-fat yogurt
4 oz Jack or cheddar cheese
- shredded
1 tb Chopped cilantro

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.

(C) 1992 The Los Angeles Times

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