Black Bean, Tomatillo, and Corn Soup
The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine.
Ingredients
- 1 poblano chili pepper (also called pasilla peppers)
- 1 tablespoon olive oil
- 1¼ cups chopped white onion
- ¾ cup quartered, husked tomatillos
- 1⅔ cup corn kernels (2 medium ears of corn)
- 1 15-ounce can black beans, including the liquid
- ¼ cup tomato puree
- 1 large tomato, chopped
- 1⅔ cup vegetable broth
- 2 tablespoons lime juice
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper
Toppings
- Limes
- 2 avocados, sliced (1/2 avocado per bowl)
- Cilantro
- ¼ cup sour cream
- ⅛ teaspoon ground chipotle pepper
Instructions
- Roast the poblano pepper under the broiler until the skin is blackened all over, turning the pepper as needed. Place in a paper bag for five minutes. Peel, chop off the top, open up and remove all the seeds. Coarsely chop and set aside.
- Heat the olive oil in a medium pot over medium-high heat. Add the onion and tomatillos and sauté until softened, about 10 minutes. Add the corn kernels and sauté another two minutes.
- Add the black beans and liquid, tomato puree, tomato, chopped roasted poblano, tomato, and broth. Simmer for 15 minutes and add the lime juice, salt and cayenne pepper.
- Prepare the toppings: slice the lime into wedges, slice the avocados, chop the cilantro, and stir together the sour cream and chipotle.