Rating: 4 stars
1 Ratings
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Cooking tomatillos not only brings out their flavor but also softens their thick skin. Choose darker poblano chiles because they have the richest flavor.

Recipe by Oxmoor House January 2008

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Oxmoor House

Recipe Summary

prep:
19 mins
cook:
34 mins
additional:
1 hr 30 mins
total:
2 hrs 23 mins
Yield:
5 servings (serving size: 1 cup soup and about 1/3 cup salsa)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven over medium-high heat. Add onion and next 3 ingredients; sauté 5 minutes or until tender.

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  • . Add tomatillos and next 3 ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 23 minutes, stirring occasionally. Remove from heat; cover and chill 1 1/2 hours.

  • . Place avocado and half of soup in a blender; process until smooth. Transfer to a large bowl. Place remaining soup and cilantro in blender; process until smooth, and add to bowl. Stir in lime juice. Ladle soup into bowls; top with Tomato Salsa.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

134 calories; fat 9g; saturated fat 0.9g; protein 4.7g; carbohydrates 14.9g; cholesterol 0mg; iron 1mg; sodium 754mg; calories from fat 60%; fiber 4.1g; calcium 27mg.
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