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Cilantro Soup with Greek Yogurt

  • Prep 20 min
  • Total 60 min
  • Ingredients 13
  • Servings 10

Ingredients

2
tablespoons butter or margarine
2
cups sliced celery
1
large onion, finely chopped (1 cup)
3
cups peeled, chopped Idaho potatoes (2 large)
4
cups Progresso™ chicken broth
1
teaspoon chicken bouillon granules
1
teaspoon salt
1/8
teaspoon pepper
1/2
cup lightly packed fresh cilantro
2/3
cup half and half
1
container (6 oz)Yoplait® Greek plain yogurt
5
corn tortillas, 5 1/2-inch diameter, cut half, sliced into thin strips
Fresh cilantro leaves, if desired
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
Calories from Fat
40
% Daily Value
Total Fat
4 1/2g
7%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
15mg
4%
Sodium
720mg
30%
Potassium
300mg
9%
Total Carbohydrate
17g
6%
Dietary Fiber
2g
7%
Sugars
4g
Protein
5g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
8%
8%
Iron
2%
2%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Chicken broth, cilantro and yogurt come together in this tasty soup - a perfect side dish.

Directions

  • 1 In 5-quart Dutch oven, heat butter over medium-high heat. Stir in celery and onion. Cook 10 minutes, stirring frequently, until vegetables are tender. Add potatoes, broth, bouillon, and pepper. Bring mixture to a boil; reduce heat to medium-low. Cover; simmer 30 minutes, stirring occasionally, until potatoes are tender. Let cool15 minutes before processing in food processor.
  • 2 Meanwhile, heat oven to 400°F. Spread tortilla strips on large baking sheet. Spray strips with cooking spray. Bake 10 minutes, stirring after 5 minutes. Let cool.
  • 3 In blender or food processor, place cilantro and one-fourth of soup mixture. Cover; blend on high speed until smooth, scraping down sides of blender if needed. Repeat in 3 batches with remaining soup. Return mixture to Dutch oven.
  • 4 In small bowl, combine half and half and yogurt. Stir into soup. Heat over medium heat, stirring with whisk; until blended and hot (do not boil).
  • 5 Top each serving with tortilla strips and cilantro.

Chicken broth, cilantro and yogurt come together in this tasty soup - a perfect side dish.

Rate and Comment

Chicken broth, cilantro and yogurt come together in this tasty soup - a perfect side dish.