I served this one as an entree to our Taco dinner, and the boy turned his nose up at it, but honestly, it was great tasting and the wife loved it.
- 1 Bunch Fresh Coriander
- 4 Cups Chicken Broth
- 2 tbsp Butter
- 2 tbsp All-Purposed Flour
- 200g Fat-Free Cream Cheese
- 200g Light Sour Cream
- 1 Garlic Clove, finely chopped
- 1/4 tsp Salt
- 1/4 tsp Ground Red Pepper
- 1/4 tsp Ground Cumin
Chop off the coriander stems, and put the leafy ends with a cup of the chicken broth in a blender. Give it the blender treatment so its nice and consistent.
Now put the butter and flower in a saucepan on medium heat. Once thats warm, put in the other 3 cups of chicken broth and the coriander mixture from the blender. Bring to the boil for about a minute.
Now add the cream cheese, sour cream, salt, pepper, cumin, red pepper, & garlic and simmer for 15 minutes. Make sure you stir frequently or it will stick to the bottom.