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!
Ingredients for soup:
- 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.
- 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.
- 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.
- Stir together the chipotle peppers with oil until blended. Ladle soup into bowls, top with scallops, and drizzle with the chipotle oil before serving.
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