Tomatillo Chili Bisque
1 Tbsp olive oil
3 cloves garlic, pressed and minced
1 large yellow onion, chopped
7 oz canned green chiles
1 can low sodium canned diced tomatoes, with juice
1/2 tsp salt
1/4 tsp black pepper
2 1/2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp cayenne pepper, to taste
2 lb fresh tomatillos, husked and chopped
2 cups low sodium vegetable broth
2 cans white beans, drained and rinsed
1 cup fresh cilantro leaves.
2 cups light sour cream
Heat olive oil in a large soup pot over medium high heat. Add garlic and chopped onions and saute until fragrant, ~5 minutes. Add green chiles, tomatoes, spices, and tomatillos. Continue to saute ~ 5 minutes. 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. Use an immersion blender to puree all ingredients (alternately, you can transfer amounts of ingredients into a blender and puree). Whisk in sour cream. Allow to heat through over low heat, ~ 5 minutes, then serve.
Garnish with roasted pepitas (shelled pumpkin seeds).
Nutrition Info per 1 1/2 cups: 319 calories, 9 g fat, 16 g protein, 35 g carbohydrates, 9.5 g fiber