Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Unsalted butter Low-salt broth
1 md Onion 1 c Peas, frozen, thawed
5 Tomatillos, husked, 6 Sprigs fresh cilantro
Quartered 1 cn (4-oz.) diced green chilies
1 tb Minced garlic 1/4 c (packed) thawed frozen
3 10-oz. packages fresh corn Chopped spinach
Kernels, thawed 1 tb Sugar
4 c Chicken stock or canned

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Tortilla chips Chipped fresh cilantro
Sour cream

Melt butter in heavy large pot over medium-high heat. Add onion,
tomatillos and garlic and saute' 5 minutes. Mix in 4 cups corn, 3
cups stock, peas, and cilantro sprigs. Puree mixture in blender in
batches. Return puree to pot and bring to simmer. Add chilies,
spinach, sugar, remaining corn and remaining 1 cup stock to soup.
Simmer 15 minutes. Season to taste with salt. (Can be prepared 1 day
ahead. Cover and refrigerate. Bring to simmer before continuing.)

Ladle soup into bowls. Sprinkle with tortilla chips; top with sour
cream and chopped cilantro.

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