Roasted Tomatillo-Poblano Soup

With Fresh Tortilla Chips

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Soy

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Every spoonful of this hearty, smoky soup is packed with the flavors of Mexico and the American Southwest. Tomatillos are a close relative of the tomato and have long been a staple of Mexican soups and sauces, adding vibrant green color and tart acidity. Poblano peppers are also native to Mexico and have a natural smokiness and mild piquancy. Black beans and corn round out fullness of flavor, while crumbly queso fresco adds a mild, creamy finish.

In Your Box (serves 2)

  • 1 Poblano Pepper
  • 12 Tomatillos
  • 1½ oz. Radish
  • 15½ oz. Canned Black Beans
  • 1 Red Onion
  • 3 Garlic Cloves
  • Info
    1 oz. Queso Fresco
  • 6 6" Corn Tortillas
  • Info
    1 Tbsp. Gluten-Free Minor's Vegetable Base
  • 4 oz. Corn Kernels
  • Info
    2 oz. Sour Cream

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    519
  • Carbohydrates
    87g
  • Fat
    12g
  • Protein
    18g
  • Sodium
    317mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1

    Prepare the Ingredients

    Preheat oven to 375 degrees. Prepare a baking sheet with foil. Thoroughly rinse produce and pat dry. Stem poblano peppers, 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 tortillas.

  • 2

    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 slotted spoon.

  • 3

    Bake Tortilla Chips

    While vegetables are charring, place tortilla chips on prepared baking sheet. Drizzle with 2 tsp. olive oil and a pinch of salt and pepper. Place in oven and toast for 8-10 minutes, or until chips become crispy. Remove from oven and set aside.

  • 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

    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.

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