Chili Verde is a Mexican-style, rustic tomatillo and poblano soup loaded with flavor. We’ve added white beans and seared scallops for a protein-packed upgrade, and a little drizzle of chipotle oil for kick!

Serves 4

Instructions:

1. In a medium soup pot, heat oil over medium-high heat. Saute the garlic, onion, pepper, and tomatillos with cumin and coriander until vegetables are tender. Pour in the broth, stir, cover, and reduce heat to medium-low. Cook for 15 minutes.
2. Remove from the stove, and let cool slightly. Carefully pour soup into a blender with cilantro and salt. Blend until smooth. Return to the pot, and stir in beans. Keep warm until ready to serve.
3. In a large skillet, heat oil over medium-high heat. Sear scallops on both sides for 3–4 minutes, or until golden brown, and season with salt.
4. Stir together the chipotle peppers with oil until blended. Ladle soup into bowls, top with scallops, and drizzle with the chipotle oil before serving.