Tomatillo-Chile Soup

  • 2 Tbsp olive oil
  • 4 medium poblano peppers
  • 2 Tbsp minced garlic
  • 2 tsp salt, or to taste
  • 2 Tbsp chili powder
  • 2 lbs fresh tomatillos
  • 4 cups vegetable or chicken broth
  • 2-3 Tbsp sugar, honey, or maple syrup
  • Sour cream, for topping (optional)
  • Fresh cilantro, for topping (optional)
  • Sliced avocados, for topping (optional)

Heat the olive oil in a soup pot and sauté the onion until it is translucent, about 5 minutes over medium heat.  Add the poblano peppers, garlic, salt and chili powder.  Mix well, cover and cook for about 5 minutes, stirring often.  Add the chopped tomatillos, cover, and cook for an additional 10 minutes.  Add broth and bring to a boil, lower heat and simmer, covered, for about 10 more minutes.  Purée using a hand-held or table top blender.  Add sweetener of choice to taste.  Check for salt, adding more if needed.  Serve hot garnished with sour cream, cilantro, and avocado, if desired.