Chili Verde (Green Chili)

Tomatillos lend a tangy, acidic flavor to this Chili Verde (Green Chili) soup which is balanced by the freshness of the herbs and a touch of sweetness from the agave.Have you ever had a really tasty salsa verde or green sauce at a Mexican restaurant? The green color and unique flavor comes from tomatillos. Tomatillos aren’t actually tomatoes, although they look kind of like a green or unripe tomato. They are their own plant from the nightshade family and produce a green fruit with a papery husk on the outside.

Chili Verde (Green Chili)

Chili Verde (Green Chili)

VirtualRDN
Tomatillos lend a tangy, acidic flavor to this soup which is balanced by the freshness of the herbs and a touch of sweetness from the agave. 
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Cook Time 35 mins
Course Stew
Cuisine Mexican
Calories

Ingredients
  

  • 3 poblano peppers , seeded and quartered
  • 2 jalapeno peppers , seeded and halved
  • 2 pounds tomatillos , outer husks removed
  • 1 onion , quartered
  • 1 tablespoon extra virgin olive oil
  • 4 1/2 cups low-sodium veggie broth
  • 2 carrots , chopped
  • 2 medium potatoes , cut in bite-size pieces
  • 1 zucchini , cut in bite-sized pieces
  • 2 teaspoons cumin
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon coriander
  • 2 teaspoons oregano
  • 2 cans pinto beans , rinsed and drained
  • 2 corn cobs , kernels shaved off (or sub 1 can of corn, rinsed and drained)
  • 1 cup fresh cilantro leaves
  • 1/2 cup fresh parsley leaves
  • 1 bunch fresh spinach (or ~4 cups leaves)
  • 1 lime , juiced
  • 1 tablespoon agave , or honey

Optional

  • Green onions
  • Fresh avocado slices
  • Shredded cheddar cheese

Instructions
 

  • Preheat oven to 425° F.
  • Cover a cookie sheet with aluminum foil or silicon mat. Scatter the peppers, tomatillos and onion in a single layer on the tray.
  • Sprinkle lightly with olive oil. Roast for 35 minutes, flipping once mid-way through.
  • Remove from oven and blend until mostly smooth in a blender or food processor. Set aside.
  • Meanwhile, bring veggie broth to a boil. Add potatoes, zucchini, carrots and ground spices. Simmer 20-30 minutes or until potatoes are fork tender.
  • Add corn, pinto beans, fresh herbs and spinach.
  • Stir in tomatillo mixture, lime juice and agave and heat through.
  • Top with green onion, avocado, shredded cheese or your other favorite toppings before serving.
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