Description
A hearty and flavorful soup inspired by the classic Chile Relleno dish.
Ingredients
Scale
- 4 large poblano peppers
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup shredded cheese
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Roast the poblano peppers over an open flame until charred. Place in a bag to steam for 10 minutes.
- Peel the skin off the peppers, remove seeds, and chop into bite-sized pieces.
- In a large pot, sauté onion and garlic until soft.
- Add diced tomatoes, vegetable broth, cumin, and chili powder to the pot.
- Stir in the chopped poblano peppers and bring to a simmer.
- Cook for 20 minutes, allowing flavors to meld.
- Season with salt and pepper to taste.
- Serve hot, topped with shredded cheese and fresh cilantro.
Notes
- This soup can be made ahead and stored in the refrigerator.
- Adjust the spice level by adding more chili powder if desired.
- Pair with crusty bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg
Keywords: Chile Relleno Soup, Mexican Soup, Vegetarian Soup