INGREDIENTS
2
Avocados
1 15 ounce can
Black beans
1/8 tsp
Chipotle pepper, ground
1
Cilantro
1 2/3 cups
Corn
3/4 cup
Husked tomatillos
1
Limes
1
Poblano chili pepper
1
Tomato, large
1 1/4 cups
White onion
1/4 cup
Tomato puree
1 2/3 cups
Vegetable broth
2 tbsp
Lime juice
1/8 tsp
Cayenne pepper
1/4 tsp
Salt
1 tbsp
Olive oil
1/4 cup
Sour cream