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)
- 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
- Green onions
- Fresh avocado slices
- Shredded cheddar cheese
- 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.