1 tbsp. vegetable oil
4 cloves garlic
1 onion, diced
1 tsp. sugar
2 tbsp. chili powder
3 c. tomato puree
2 c. chicken broth
4 tbsp. canned, diced green chili peppers
2 tbsp. cornstarch
2 c. sour cream
2 tsp. salt
2 tbsp. green chili peppers, diced (optional)

Saute garlic and onion in oil in a medium size saute pan. Add sugar and chili powder. Add tomato puree and broth. Simmer 30 minutes.

Mix 4 tablespoons chili peppers with cornstarch in bowl. Add to soup. Simmer 2 minutes. Remove from heat.

Put 1 1/2 cups sour cream into a bowl. Stir a ladle of soup into it. Return sour cream mixture to pot. Place over low heat gently. Taste and season with salt if desired. Serve cold. Spoon a tablespoon dollop of sour cream onto each plate and sprinkle with green chiles, if desired.