Vegan Chile Verde  with Beans & Corn

Vegetable Broth



White Beans

Poblano Peppers

Olive Oil




Salt Pepper



Cumin Oregano

Arrange the tomatillos, poblano peppers, jalapenos & garlic cloves on the sheet pan.

Preheat the broiler on high.

The tomatillos should be lightly charred.

Broil 10-12 minutes, turning the peppers and jalapenos every few minutes, so they are blistered on all sides.

Trim the top stem and remove the seeds and ribs.

Place the poblanos and jalapenos in a bowl & cover. Wait 10 minutes, then peel the peppers & jalapenos. 

Also add the jalapenos, poblanos, tomatillos, lime juice, cilantro and 1 cup vegetable broth.

Squeeze the garlic cloves out of their skins into the blender. 

Puree the mixture until smooth.

Heat the olive oil in a large saucepan over medium high heat. Sauté the onions until soft and translucent, about 5-7 minutes.

Stir in the cumin, oregano, salt and pepper and continue cooking until fragrant, about 2 minutes.

Pour in the pureed tomatillos and peppers, the remaining vegetable broth, corn and beans. Simmer for 10 minutes.

Divide the soup into bowls and top with cilantro and crumbled tortilla chips before serving.

Vegan Chile Verde  with Beans & Corn