Polsole Mexican Soup

Ingredients:

10 tomatillas
2 cups water or veggie broth (I used 2 cups water with better than bouillon).
 1/4 of 1 onion
4 cloves garlic
1 cup cilantro
1 1/2 cups chickpeas
1 Serrano chili (I didn't use.  Too spicy!)
1/2 tsp salt (I didn't use salt because of the bouillon)

Instructions:

In a large pot add all the ingredients except the chickpea, and cook down until the tomatillas are soft. 

Mix with a stick blender, or put it in a blender.  Add the soup back to the pot, and then add the chickpeas.

Serve with shredded lettuce, radishes, and chunk an avocado.  (We had avocados, but they weren't ripe, so I just through in some guacamole.   (I have also been really sick, and didn't add the other items)

The polenta bites will be on the instant pot side

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