Chili Verde (Green Chili)

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. 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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  • 3 poblano peppers , seeded and quartered
  • 2 jalapeno peppers , seeded and halved
  • 2 pounds tomatillos, outer husks removed
  • 1 onion, quartered
  • 1 Tbsp 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 tsp. cumin
  • 1/4 tsp. chili powder
  • 1/2 tsp. coriander
  • 2 tsp. 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 Tbsp agave, or honey
  • Fresh avocado slices, shredded cheddar cheese, green onions (optional)


  • Preheat oven to 425 degrees 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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