Tomatillo Corn Soup

Name: Tomatillo Corn Soup (Sopa de Tomatillo y Maíz)
Cuisine: Mexican
Ingredients: 1 pound (455 g) tomatillos, husked and rinsed to remove stickiness; 1 pound (455 g) tomatillos, husked and rinsed to remove stickiness; 1 tablespoon olive or canola oil; 1 tablespoon olive or canola oil; ¼ onion, chopped; 2 garlic cloves, minced; 2 corn tortillas (Tortillas de Maíz), chopped; 2 cups (480 ml) low-sodium chicken broth; ½ teaspoon ground cumin; ½ teaspoon salt; ½ cup (20 g) chopped cilantro (optional); ½ cup (60 g) roasted pepitas (optional); ½ cup (120 g) reduced-fat sour cream (optional)

Sopa de Tomatillo y Maíz

Preparation info

Serves
4

Difficulty
Easy

Appears in

Healthy Easy Mexican

By Velda de la Garza

Published 2021

About

I once tasted a delightful soup at a restaurant on the San Antonio River Walk. It was spicy yet tart, with delicious corn undertones. It inspired me to develop a recipe that tasted exactly like the original!

Ingredients

1 pound (455 g) tomatillos, husked and rinsed to remove stickiness
1 tablespoon

Americas
Mexico
Soup
Gluten-free

Method

Bring a large pot of water to a boil and add the tomatillos. Boil until the tomatillos turn olive green and float to the top, 10 to 15 minutes. Drain and transfer to a blender.
While the tomatillos are cooking, heat the oil in a skillet over medium heat and sauté the onion until translucent, 5 to 6 minutes. Add the garlic and sauté until fragrant, 1 more minute