Smoky Mexican Soup

Ingredients

• 1 Poblano Pepper
• 10 oz Tomatillos
• 1 ½ oz Radish
• 15 oz Canned Black Beans
• 1 Red Onion
• 3 Garlic Cloves
• 1 oz Queso Fresco
• 4 Corn Tortillas
• 1 Tbsp. Gluten-Free Minor’s
• Vegetable Base
• 4 oz Corn Kernels
• 2 oz Sour Cream
• Olive Oil
• Salt Pepper
• Thoroughly rinse produce and pat dry. Stem poblano pep-

Instructions

1. 1

   Roasted Tomatillo-Poblano Soup: With Fresh Tortilla Chips 1 Poblano Pepper 10 oz. Tomatillos 15 oz. Canned Black Beans 1 oz. Queso Fresco 4 Corn Tortillas 4 oz. Corn Kernels 2 oz. Sour Cream Aside from being packed found in tomatillos is great for digestive health.

2. 2

   Prepare the Ingredients: pers, core, halve lengthwise, and cut into ½” dice. Remove husk on tomatillos, rinse again, cut tops off, and quarter. There’s a sticky residue underneath the tomatillo husk, which is why a second rinse is needed. Slice radishes into 1/8” rounds. Drain and rinse black beans. Peel and halve red onion. Cut into ½” dice. Mince garlic. Crumble queso fresco. Quarter Char the Vegetables and Start the Soup Heat 1 tsp. olive oil in a medium pot over medium-high heat. Add tomatillos and poblano peppers and cook without stirring for 8 minutes. This will char the tomatillos and peppers and bring out more flavor. Add garlic and red onion and cook for 2 minutes. Crush tomatillos in pot using a masher or

3. 3

   Bake Tortilla Chips: While vegetables are charring, place tortilla chips on pinch of salt and pepper. Place in oven and toast for 8-10 minutes, or until chips become crispy. Remove from oven

4. 4

   Finish the Soup: Add 2 cups water, vegetable base, and a pinch of salt and pepper to pot and bring to a boil. Tear 4 tortilla chips into small pieces and add to soup. They will dissolve and thicken soup. Once boiling, reduce to a simmer, cover, and cook for 15 minutes. Stir in black beans and frozen corn and simmer an additional 3-5 minutes until warmed through.

5. 5

   Plate the Dish: Divide finished soup between 2 bowls. Garnish with a dollop of sour cream, crumbled queso fresco, and radishes. Serve tortilla chips on the side.