Tomatillo Chili Bisque

16 ingredients
5 steps

Ingredients

  • 1 Tablespoon Olive Oil
  • 3 cloves Garlic, Pressed And Minced
  • 1 whole Yellow Onion, Chopped
  • 7 ounces, weight Canned Green Chiles
  • 15 ounces, fluid Canned Low Sodium Diced Tomatoes (with Juice)
  • 1/2 teaspoons Salt
  • 1/4 teaspoons Ground Black Pepper
  • 2-1/2 teaspoons Chili Powder
  • 1-1/2 teaspoon Ground Cumin
  • 1/2 teaspoons Cayenne Pepper To Taste
  • 2 pounds Fresh Tomatillos, Husked And Chopped
  • 2 cups Low Sodium Vegetable Broth
  • 30 ounces, fluid Canned White Beans, Drained And Rinsed
  • 1 cup Fresh Cilantro Leaves
  • 2 cups Light Sour Cream
  • Pepitas (optional)

Directions

  1. 1
    Heat olive oil in a large soup pot over medium high heat. Add garlic and chopped onions and saute until fragrant, about 5 minutes. Add green chilies, tomatoes, spices, and tomatillos. Continue to saute the mixture for about 5 minutes, stirring as you go.
  2. 2
    Add vegetable broth, beans and cilantro and bring to a boil. Reduce heat to low and simmer covered for 20 minutes, until all vegetables are very soft. Turn heat down to low.
  3. 3
    Use an immersion blender to puree the mixture (alternately, you can transfer small amounts of the mixture into a blender and puree-if you do this be careful to not fill the blender too full or it will explode). Whisk in the sour cream. Allow it to heat through over low heat for about 5 minutes, then serve.
  4. 4
    Garnish with roasted pepitas (shelled pumpkin seeds).
  5. 5
    Nutrition Info per 1 1/2 cups: 319 calories, 9 g fat, 16 g protein, 35 g carbohydrates, 9.5 g fiber

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