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Chile Relleno Suppe

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A delicious and hearty soup inspired by the flavors of Chile Rellenos.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 poblano peppers, roasted and chopped
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup corn kernels
  • 1 cup shredded cheese (for topping)
  • 1/4 cup fresh cilantro, chopped (for garnish)

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until translucent.
  2. Add the garlic and cook for another minute.
  3. Stir in the roasted poblano peppers, black beans, diced tomatoes, vegetable broth, cumin, smoked paprika, salt, and black pepper.
  4. Bring the soup to a simmer and let cook for about 20-25 minutes.
  5. Add the corn and cook for another 5 minutes.
  6. Serve hot, topped with cheese and cilantro.

Notes

  • This soup is great served with crispy tortilla chips on the side.
  • For extra heat, add chopped jalapeños or a dash of hot sauce.

Nutrition

Find it online: https://kochideenwelt.de/chile-relleno-suppe/