Spicy Poblano Pepper Soup Extravaganza
This spicy poblano pepper soup is a comforting and flavorful dish, perfect for warming up on a chilly day. It's packed with roasted peppers, beans, and cheese for a satisfying meal.
Servings 7
Calories 300kcal
Ingredients
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1 medium onion finely diced
- 3 cloves garlic minced
- 1 15 oz can diced tomatoes juices included
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup corn kernels
- 1 cup black beans rinsed and drained
- 1 cup shredded Monterey Jack cheese
- ¼ cup fresh cilantro chopped
- 1 whole avocado diced
- to taste lime wedges
Instructions
- Preheat your oven to 450°F (230°C) and roast the poblano peppers for 20-25 minutes until blistered.
- Transfer the roasted peppers to a bowl, cover with plastic wrap, and steam for 10 minutes.
- Peel the charred skin, remove seeds, and chop the peppers into bite-sized pieces.
- In a large pot, heat olive oil over medium heat and sauté the onion for 5-7 minutes until translucent.
- Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Stir in chopped peppers, diced tomatoes, vegetable broth, cumin, paprika, salt, and pepper, and bring to a boil.
- Reduce heat and simmer for 15-20 minutes to meld flavors.
- Add corn and black beans, and simmer for another 5-10 minutes.
- Mix in shredded cheese just before serving until melted.
- Ladle into bowls and garnish with cilantro, avocado, and lime juice.
Notes
Adjust the spice level by adding more or fewer peppers.