Description
A delicious and hearty soup inspired by the classic Chile Relleno dish, featuring roasted peppers, cheese, and a savory broth.
Ingredients
Scale
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1 medium 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
- Preheat the oven to 400°F (200°C). Roast the poblano peppers until the skin is charred, about 20 minutes. Remove from the oven and let cool.
- Once cooled, 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. Add the diced onion and garlic, sautéing until the onion is translucent.
- Add the chopped roasted peppers, vegetable broth, diced tomatoes, cumin, chili powder, salt, and pepper. Bring to a boil.
- Reduce heat and let simmer for 20 minutes to allow the flavors to meld.
- Stir in the shredded cheese until melted and well combined.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier soup, add diced jalapeños or a pinch of cayenne pepper.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to use different types of cheese based on your preference.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg