|Nutritional Guidelines (per serving)|
|Servings: 4-6 Bowls (4-6 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||10%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 40g||15%|
|Dietary Fiber 7g||23%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Fresh, roasted green chiles and roasted skinned tomatillos make a lightly spicy and luscious pureed soup all on their own. Add a bit of potato and/or cream to make this soup thicker or creamier as you see fit (instructions included!).
This soup makes a great starter to any Mexican or Southwest meal, or lunch or light dinner all on its own with a green salad and some toasted corn tortillas or corn tortilla chips.
- 12 fresh mild green chiles (such as Hatch chiles)
- 8 fresh tomatillos
- 1 tablespoon vegetable (or olive oil)
- 1 medium onion ( chopped)
- 4 cloves garlic (chopped)
- 6 cups chicken broth (or vegetable broth)
- 1/2 teaspoon fine sea salt (plus more to taste)
- Optional: 1 medium potato (peeled and chopped, for a thicker soup)
- Optional: 1/4 cup heavy cream (for a creamier soup)
- Optional: cilantro (chopped)
In a medium pot, heat oil. Add onion and cook, stirring occasionally, until onions are soft, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add chiles, tomatillos, broth, salt, and potato, if using. Bring to a boil. Reduce heat and simmer 30 minutes to thoroughly cook vegetables and blend flavors.
Whirl, in batches, if necessary, in a blender or food processor until very smooth (you can also use a hand-held blender if you have one). Add cream, if using. Add more salt to taste.
Serve hot, garnished with cilantro, if you like.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.