Friday, March 13, 2009

Roasted Tomatillo Soup

5 Tomatillos
1 jalapeno
1 onion, separated
2-3 cloves garlic, minced
1 C cooked, shredded chicken
2 C chicken broth
1 C corn
1 C dry black beans, prepared and cooked (or 1 can favorite beans)
1/2 pint whipping cream
1 tsp salt
1 tsp cummin
1/2 tsp pepper
lime juice (could substitute lemon in a pinch)
1/2 bunch cilantro, chopped
Preheat oven to 450 degrees fahrenheit. Line cookie sheet with foil. Remove husks from tomatillos, wash, and cut in 1/2 and put on the foil. Cut onion in 1/4 and put 1/2 the onion on the foil. Cut jalapeno in 1/2, wash, deseed, put on foil. Roast 25 minutes, turning once (will get a little black spot). Blend roasted peppers and onions. Saute other 1/2 of onion (I cut into small pieces) and garlic in some butter/oil. Add everything except cream and cilantro. Simmer at least 30 minutes. Add cream last 10 minutes of cooking. Top with cilantro right before serving.
*Thanks to Melissa for this recipe