Chile Relleno Soup: A Delicious Twist on a Classic!
Chile Relleno Soup is a flavorful and comforting dish that combines the classic flavors of stuffed peppers with a hearty soup base.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro for garnish
Instructions
- Roast the poblano peppers over an open flame until charred, then place them in a plastic bag to steam for 10 minutes.
- Peel the skin off the peppers, remove the seeds, and chop them into bite-sized pieces.
- In a large pot, heat olive oil over medium heat and sauté the onion and garlic until translucent.
- Add the chopped peppers, vegetable broth, diced tomatoes, cumin, chili powder, salt, and pepper to the pot.
- Bring the soup to a boil, then reduce heat and let it simmer for 20 minutes.
- Stir in the shredded cheese until melted and well combined.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier soup, leave some seeds in the poblano peppers.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables like corn or black beans for extra flavor and nutrition.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg