Chile Relleno Soup: A Cozy, Indulgent Twist on a Classic
This Chile Relleno Soup is a cozy twist on the classic Mexican dish, combining all the flavors you love in a rich and comforting soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 poblano peppers
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 cup corn kernels
- 1 cup shredded cheese (e.g., Monterey Jack or Cheddar)
- 1/4 cup fresh cilantro, chopped
- Salt to taste
- Pepper to taste
Instructions
- Roast the poblano peppers over an open flame until charred, then peel and chop.
- In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until soft.
- Add the vegetable broth, diced tomatoes, roasted peppers, cumin, and smoked paprika. Bring to a boil.
- Reduce heat and let simmer for about 20 minutes.
- Add corn and cheese, stirring until melted.
- Season with salt and pepper, and top with cilantro before serving.
Notes
- Serve with tortilla chips for added crunch.
- For a spicier kick, add diced jalapeños.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Chile Relleno Soup, comfort food, Mexican soup, cozy soup