Entrée: Mexico – Sopa Verde (Green Soup)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

1 lb (450 g) tomatillos, husked and rinsed
2 poblano peppers, roasted and peeled
1 bunch cilantro, roughly chopped
1 onion, chopped
4 cups (960 ml) chicken or vegetable broth
2 cloves garlic, minced
1 tbsp (15 ml) olive oil
Salt and pepper to taste
Optional: Avocado and tortilla strips for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
2. Roughly chop the tomatillos and roasted poblanos, then add them to the pot along with the broth. Bring to a simmer and cook for about 10 minutes, until the tomatillos are soft.
3. Remove from heat and stir in the cilantro. Use an immersion blender (or a countertop blender in batches) to carefully puree the soup until smooth. Season with salt and pepper.
4. Serve hot, optionally garnished with avocado slices and tortilla strips.