Southwestern Black Bean Soup with Tomatillos and Corn

Hearty black bean soup with tomatillos, corn, and tomatoes, topped with avocado, lime, cilantro, and chipotle sour cream.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

Heat the olive oil in a medium heavy pot over medium-high heat. I use a Le Creuset. Add the onion and tomatillos and sauté until softened, about 10 minutes. Add the corn kernels and sauté another two minutes.

Step 3

Stir in the chopped roasted poblano pepper, chopped tomato, black beans, tomato puree and broth. Simmer for 15 minutes.

Step 4

Using an immersion blender, blend the soup until you reach the consistency you like. For me, it's about 10 buzzes of the blender as I move it around the pot. This step is entirely optional. If you like a chunky bean soup, omit this step and proceed to the next one.

Step 5

Stir in the lime juice to taste and add salt if needed. If you use Better Than Bouillon for your vegetable broth, you likely won't need to add any additional salt.

Step 6

Add the toppings you prefer.

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