Black Bean and Kale Soup

INGREDIENTS

poblano chilies

8 oz

tomatillos (husks removed and halved (about 4))

2 tsp

olive oil

1 1/2 cups

chopped onion

jalapeño (seeded and minced)

garlic cloves (minced)

2 tsp

ground cumin

3 cups

organic vegetable broth

1/4 tsp

salt

1/8 tsp

ground red pepper

2 15.5 ounce cans

unsalted black beans, rinsed and drained

bunch kale, tough stems removed, leaves chopped (about 4 packed cups)

1 15 ounce can

sweet corn, rinsed and drained

6 tbsp

reduced-fat sour cream (if desired

2 oz

shredded sharp cheddar cheese (about 1/2 cup)

1/4 cup

chopped fresh cilantro