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.
Servings: 4 people
Calories: 335kcal
Equipment
- Dutch oven or other heavy-bottomed pot
- sharp chef's knife
Ingredients
- 1 poblano chili pepper
- 1 tablespoon olive oil
- 1 ¼ cups chopped white onion
- ¾ cup husked + quartered tomatillos
- 1 cup corn kernels, frozen or cut from 1 large ear of corn
- 2 cups cooked black beans, or 1 (15-oz) can
- ¼ cup tomato puree
- 1 large tomato, coarsely chopped
- 1 ⅔ cup vegetable broth
- 1 teaspoon lime juice
- ¼ teaspoon kosher salt, or to taste
Garnishes
- 1 lime, sliced into wedges
- 2 avocados, peeled, seeded and chopped
- ⅓ cup chopped cilantro, optional
- ⅓ cup sour cream, optional
Instructions
- 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.
- 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.
- Stir in the chopped roasted poblano pepper, chopped tomato, black beans, tomato puree and broth. Simmer for 15 minutes.
- 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.
- 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.
- Add the toppings you prefer.
Notes
Calories were calculated using the VeryWell Fit nutrition calculator for 4 servings.
1 serving = 1 cup (8 ounces)
Nutrition
Calories: 335kcal