Green Chile Yogurt Soup

Servings: 6
Ingredients:

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