Step 1

Add tomatillos, poblano peppers and garlic to a baking pan. Drizzle with 1 Tablespoon and sprinkle with salt and pepper. Broil for about 10 minutes, turning halfway. Keep an eye on the garlic! You might have to pull it a few minutes early to prevent it from burning. Pull from oven and let cool for a few minutes.

Step 2

Once tomatillos and peppers are cool, transfer to a blender with 1 cup broth and blend until smooth.

Step 3

While peppers are roasting heat 2 Tablespoons oil in a large pot or Dutch oven over medium heat. Add chopped onion and jalapeno and saute until soft and fragrant, about 5-6 minutes.

Step 4

Add paprika, cumin, oregano, chili powder, salt and pepper and cook about 1 minute more.

Step 5

Add canned green chiles, renaming broth, tomatillo sauce, beans and corn and bring to a boil. Lower to a simmer and cook about 15 more minutes.

Step 6

Add chopped cilantro and lime juice and simmer for an additional 5 minutes.

Step 7

Serve and top with lime wedge, cilantro, cheddar cheese, avocado and a warm tortilla or tortilla chips.