INGREDIENTS
2
poblano chilies
8 oz
tomatillos husks removed
2 tsp
olive oil
1 1/2 cups
onion
1
jalapeño
2
garlic cloves
2 tsp
ground cumin
3 cups
vegetable broth
1/4 tsp
salt
1/8 tsp
ground pepper
31 oz
black beans
4 cups
bunch kale
15 oz
corn
6 tbsp
cream
2 oz
sharp cheddar cheese
1/4 cup
cilantro