- 1/2 pound tomatillos, minced
- 3 cloves garlic, minced
- 1 large white onion, minced
- 1/2 cup olive oil
- 2 cup sour cream
- 1 cup chicken broth
- 8 ounce spinach leaves, chopped
- 6 ounce green chile peppers of choice, minced
- 1 tablespoon dried basil
- In a large saucepan, cook the onion in olive oil over medium heat until tender and translucent.Add remaining ingredients except for chicken broth and sour cream. Cover 5 minutes. Stir.Add mixture to a blender along with chicken broth. Process until smooth.Return to saucepan and bring to a boil.Reduce heat and simmer, 10 minutes.Stir in sour cream.Remove from heat. Read to serve!