1 medium green bell pepper or poblano chile
or 1 cup low-sodium canned chopped tomatoes
1 Tbsp of Greek or plain yogurt
- Broil bell pepper. Heat oven to 475°F. Place whole pepper on baking sheet. Roast uncovered 30 minutes, turning twice, until pepper skin is brown and blistered.
- Take roasted pepper out of oven and let stand 15 minutes. Peel pepper and discard seeds and membranes. Chop pepper.
- Cut kernels off ears of corn; set aside.
- Heat the olive oil in a 4-quart pot over medium-high heat. Add the onion, garlic and tomatillos and sauté until softened, about 5 minutes. Add the corn kernels and chopped pepper and sauté another two minutes.
- Add the tomato and broth. Simmer for 15 minutes. Next, pour all but 1 cup of the soup mixture into a blender and blend until smooth. Return blended soup to the pot. Add the black beans, and lime juice; stir until well blended. Cook an additional 15 minutes, stirring occasionally.
- Serve hot, with optional garnishes of your choosing.
To make this soup spicier, add chopped jalapenos or 1/2 tsp cayenne pepper.
More About Tomatillos
How to Select
Look for dry, hard tomatillos with tightly fitting husks that are dry and free of mold.
How to Store
Refrigerate tomatillos in a plastic bag with some air holes or in an open container in the crisper drawer for 2-3 weeks. Freeze: Slice or keep whole, pack in containers and freeze.
How to Prepare
Remove outer skin. Rinse in cold water. Roast, grill, bake, sauté, or stir-fry. Chop into small pieces and add raw to Mexican sauces. Blanch and add to salads. Cook with other vegetables or meat in Mexican dishes.