White Bean Chili Verde with Seared Scallops

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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

Ingredients for soup:

  • 2 tablespoons olive oil
  • 3 garlic cloves, peeled and minced
  • 1/2 cup yellow onion, peeled and minced
  • 1/2 cup poblano peppers, chopped
  • 2 cups tomatillos, peeled and chopped
  • 2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 4 cups vegetable broth
  • 1 cup fresh cilantro, chopped
  • 3 teaspoons salt
  • 1 1/2 cups white beans, drained and rinsed
  • 2 tablespoons olive oil
  • 1 lb. scallops
  • 1/2 teaspoon salt

Garnish:

  • 1 tablespoon chipotle peppers in adobo, chopped
  • 3 tablespoons olive oil

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.