Chile Relleno Soup Recipe: A Cozy and Indulgent Twist on Tradition
A warm and comforting dish perfect for chilly days.
- 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
- 2 large poblano peppers
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 cup corn kernels
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ cup shredded cheese
- 1 tbsp olive oil
Instructions
- Char the poblano peppers over an open flame until blackened. Remove skin, seeds, and chop.
- In a large pot, heat olive oil and sauté onions and garlic until soft.
- Add chopped peppers, corn, diced tomatoes, broth, cumin, and chili powder. Bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Stir in cheese until melted and serve hot.
Notes
- Serve with sour cream and cilantro for added flavor.
- Adjust spiciness by adding jalapeños if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 20mg
Keywords: chile relleno, soup, cozy, recipe