Fiery Black Bean Soup

It’ll keep you feeling full all night—no snacking necessary.

Ingreadient

• 8 oz. tomatillos (about 4), halved
• 2 cloves garlic, unpeeled
• 1 large yellow onion, cut into 1-in.-thick wedges
• 1 large poblano pepper, halved and seeded
• 1 jalapeño, halved and seeded
• 1 Tbsp. olive oil
• kosher salt
• pepper
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 4 c. low-sodium chicken broth
• 2 15-oz. cans low-sodium black beans, rinsed
• 1 14.5-oz. can fire-roasted diced tomatoes, drained
• 1 small red onion, thinly sliced
• 2 Tbsp. fresh lime juice
• cilantro leaves, for serving

Direction

1. Heat broiler. On large rimmed baking sheet, toss tomatillos, garlic, yellow onion, poblano, and jalapeño with oil and 1/2 tsp. each salt and pepper. Turn peppers cut sides down and broil, rotating pan every 5 min., until vegetables are tender and charred, 15 min.
2. Discard skins from poblanos and garlic. Finely chop vegetables and transfer to Dutch oven. Add cumin and coriander and cook on medium, stirring occasionally, 2 min. Add broth, beans, and tomatoes and bring to a simmer; cook 4 min.
3. Meanwhile, toss red onion with lime juice and a pinch each of salt and pepper; let sit at least 10 min. Serve soup topped with pickled onions and cilantro.