Ingredients
Units
Scale
- 12-15 ripe tomatillos
- 1 hot pepper (pick one that matches YOUR spice tolerance!)
- 1 tsp olive oil
- 2/3 cup diced white onion
- 3 garlic cloves, minced or crushed
- 2 cups vegetable stock
- 1 (14oz) can white beans (I used navy)
- salt & pepper
- 2 Tbsp fresh lime juice
- 6 small corn tortillas, cut into 1/4" strips
- 1 tsp olive oil
- 1 avocado, cubed
- 1/2 cup chopped cilantro
- 1/2 cup plain yogurt (diluted with water to your desired consistency)
Instructions
- Turn your oven broiler on high and line a baking sheet with foil.
- Peel, wash, and cut the tomatillos in half. Place them (cut side down) on the baking sheet along with the peppers* about 4" under the broiler. Let cook for 4-6 minutes, or until the skins on the tomatillos are starting to blacken.
- Remove from the heat and transfer (along with all juices on the foil) to a blender.
- Add the oil to a medium soup pot over medium heat. Once hot, add the onion and garlic. Cook, stirring, until the onions begin to soften (about 4 minutes). Add the vegetable stock, tomatillo puree, and beans. Bring to a simmer, and season with salt & pepper to taste. Add the lime juice before serving.
- While the soup is cooking, toss the tortilla strips in the olive oil and season liberally with salt. Spread in a single layer on a baking sheet and cook at 400F for 10 minutes, or until golden and crispy.
- When the soup is hot and seasoned, serve topped with the tortilla strips, avocado, cilantro, and plain yogurt.
Notes
If you don't want the onion chunks in the soup, broil them (and the garlic!) along with the tomatillos, and blend them all together. Then, you just need to heat everything up together in the soup pot!