Black Bean, Tomatillo and Corn Soup

Black Bean, Tomatillo and Corn Soup

Roasted poblano peppers give this soup subtle heat and smokiness that contrasts beautifully with the acidity from the tomatillos. Fresh corn adds pops of sweetness, and a tomato-based broth brings it all together.


serves 4-6


1 tablespoon olive oil, plus more for the poblano pepper

1 poblano pepper, roasted

1 onion, coarsely chopped

2 garlic cloves, minced

6 tomatillos, husked, rinsed and cut into wedges

3 ears corn, kernels cut off

1 (15-ounce) can black beans, including the liquid

½ cup tomato puree

1 large tomato, choppped

½ teaspoon chili powder

1 ¾ cup vegetable broth

2 tablespoons lime juice

½ teaspoon sea salt

¼ teaspoon black pepper

⅛ teaspoon cayenne pepper (optional)

green onions, chopped, for garnish (optional)



Preheat the oven to broil.

On a rimmed baking sheet, rub the poblano pepper with olive oil and roast it under the broiler until the skin is charred, turning the pepper as needed. Place the paper in a paper bag for five minutes to steam it. Peel the charred skin off and remove the seeds. Coarsely chop and set aside.

Heat the olive oil in a medium pot over medium-high heat. Add the onion, garlic and tomatillos and sauté until softened and slightly caramelized, about 8-10 minutes. Add the corn kernels and sauté another 2 minutes.

Add the black beans and liquid, tomato puree, tomato, chopped roasted poblano, chili powder and broth. Simmer for 15 minutes, then add the lime juice, salt, pepper and cayenne pepper (if using).

Serve hot with a wedge of lime, a dollop of sour cream and chopped green onions or cilantro.


vegetable plate

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