Stuffed Chile Soup
A comforting and flavorful dish featuring roasted poblano peppers in a hearty broth, perfect for customization to fit various tastes and dietary needs.
Ingrédients
Main Ingredients
- 4 large poblano peppers Roasted and chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can 14.5 oz diced tomatoes With juice
- 4 cups vegetable broth Use high-quality broth for best flavor
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup shredded cheese Use dairy-free for a vegan option
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Preparation
- Start by gathering all your ingredients. Wash the poblano peppers thoroughly, and chop the onion and mince the garlic.
- Roast the poblano peppers over an open flame until charred. Place them in a plastic bag to steam for about 10 minutes.
- After steaming, peel the skin off the peppers, remove the seeds, and chop into bite-sized pieces.
- In a large pot, heat a bit of olive oil over medium heat, then sauté the onion and garlic until soft and fragrant, about 3-4 minutes.
Cooking
- Add the diced tomatoes and vegetable broth to the pot, stirring to combine and simmer for a few minutes.
- Stir in the cumin and chili powder to enhance the flavor.
- Incorporate the chopped poblano peppers into the mixture.
- Bring the soup to a gentle simmer, cooking for about 20 minutes to meld the flavors.
- Adjust seasoning with salt and pepper as needed to taste.
Serving
- Serve the soup hot in bowls, garnished with shredded cheese and fresh cilantro.
Notes
For a creamier texture, add heavy cream or coconut milk during cooking. Store in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months.