medium jalapeños (halved and seeded for less heat, if you prefer)
8 ounces
canned diced green chiles
1/2 pound
(about 5 medium) tomatillos, husked and washed, quartered
1 cup
fresh cilantro leaves and stems
4 cups
low-sodium vegetable broth, divided
2 tablespoons
olive oil
1
large yellow onion, diced
2
garlic cloves, smashed and chopped
2 teaspoons
ground cumin
Kosher salt
1
(15-ounce) can pinto beans, drained and rinsed well
1
(15-ounce) can black beans, drained and rinsed well
Crushed corn chips, for serving
Freshly chopped cilantro, for serving
Lime wedges, for serving
Directions
Combine jalapeños, green chiles, tomatillos, and cilantro with 1/2 cup vegetable broth in a blender and puree until smooth. Scrape mixture into the bowl of a slow cooker.
Heat oil in a medium skillet over medium heat. Cook the onion and garlic until soft, about 5 minutes, then add cumin and season with salt. Scrape mixture into the bowl of your slow cooker. Alternatively, you can skip this step and add all ingredients (including the oil) into the slow cooker—you won’t get as much depth of flavor, but ultimately it will all be fine and taste great.
Stir in remaining broth and beans. Season with more salt. Place lid on slow cooker and cook on high for 3 to 4 hours, or on low for 5 to 6 hours.
Take the lid off the slow cooker and use a potato masher to mostly crush the beans and thicken the stew. Stir and cook on high for another 15 minutes.
Divide soup into bowls and serve topped with crushed chips and cilantro. Serve with lime wedges.
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