Tomatillo Chili Bisque

Heat olive oil in a large soup pot over medium high heat. Add garlic and chopped onions and saute until fragrant, about 5 minutes. Add green chilies, tomatoes, spices, and tomatillos. Continue to saute the mixture for about 5 minutes, stirring as you go.

Add vegetable broth, beans and cilantro and bring to a boil. Reduce heat to low and simmer covered for 20 minutes, until all vegetables are very soft. Turn heat down to low.

Use an immersion blender to puree the mixture (alternately, you can transfer small amounts of the mixture into a blender and puree—if you do this be careful to not fill the blender too full or it will explode). Whisk in the sour cream. Allow it to heat through over low heat for about 5 minutes, then serve.

Garnish with roasted pepitas (shelled pumpkin seeds).

Nutrition Info per 1 1/2 cups: 319 calories, 9 g fat, 16 g protein, 35 g carbohydrates, 9.5 g fiber