mexican tomatillo soup

serves 2

  • 5 tomatillos
  • 1/2 T lime juice
  • 1/2 T lime zest
  • 1 clove garlic, minced
  • 1/2 medium avocado
  • 1/2 medium onion, chopped
  • 1/2 c red bell pepper, chopped
  • 1/2 can diced tomatoes with juice
  • 1 c cooked black beans
  • 2 t chili powder
  • 1 t cumin
  • 1/4 c fresh cilantro
  • salt and pepper

Preheat oven to broil.  Slice tomatillos in half and place on baking sheet.  Broil for 5 minutes.  Place tomatillos, lime juice and zest, garlic, and avocado in blender.  Pulse to combine and set aside.

Sauté onion in medium saucepan until soft; about 7 minutes.  Add cumin and chili powder; sauté 30 seconds.  Add pepper and tomatoes with juice; simmer about 5 minutes.  

Add half the onion mixture to the tomatillos and blend together.  Return blended mixture to saucepan; add black beans and simmer about 5 minutes.  Stir in cilantro, salt, and pepper to taste just before serving.


2 responses to “mexican tomatillo soup

  1. A

    This sounds totally rad! Must try…. Next time you make it, post a pic. I’d love to see what it’s suppose to look like!

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