Ingredients
Scale
- 2 poblano peppers
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup shredded cheese
- 1 cup heavy cream
Instructions
- Roast the poblano peppers until charred.
- Peel and chop the roasted peppers.
- In a pot, heat olive oil and sauté onions and garlic.
- Add vegetable broth, tomatoes, cumin, and chili powder; bring to a boil.
- Stir in the chopped peppers and simmer for 10 minutes.
- Add cheese and heavy cream; stir until cheese is melted.
Notes
- Add more spices for extra heat.
- Top with fresh cilantro for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg
Keywords: Chile Relleno Soup, Comfort Food, Cozy Nights