Ingredients with Measurements:
- 4 poblano peppers
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 4 cups chicken or vegetable broth
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 cup corn kernels
- 1/2 cup heavy cream
- Salt and pepper, to taste
- Shredded cheese, for topping
- Fresh cilantro, for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Preheat the broiler. Place the poblano peppers on a baking sheet and broil for 5-7 minutes per side, until the skins are charred and blistered. Transfer the peppers to a bowl and cover with plastic wrap. Let them sit for 10 minutes to steam.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the cumin, oregano, paprika, and cinnamon to the pot and cook for 1-2 minutes, until fragrant.
4. Remove the charred skins from the poblano peppers and remove the seeds and stems. Roughly chop the peppers and add them to the pot.
5. Add the chicken or vegetable broth, diced tomatoes, and corn to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
6. Use a blender or immersion blender to puree the soup until smooth.
7. Stir in the heavy cream and season with salt and pepper to taste.
8. Serve hot, topped with shredded cheese and fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 235
Fat: 14g
Saturated Fat: 6g
Cholesterol: 34mg
Sodium: 1080mg
Carbohydrates: 22g
Fiber: 5g
Sugar: 9g
Protein: 8g
Substitutions for ingredients:
- Poblano peppers can be substituted with Anaheim peppers or bell peppers.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked shredded chicken or ground beef for a heartier soup.
- Top with avocado, sour cream, or tortilla strips for extra flavor and texture.
Tips and tricks:
- To make the soup spicier, leave some of the poblano seeds in.
- If using an immersion blender, be careful not to splash hot soup on yourself.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and top with shredded cheese and fresh cilantro.
Garnishes:
Shredded cheese and fresh cilantro
Pairings:
Serve with warm tortillas or crusty bread.
Suggested side dishes:
- Mexican rice
- Black beans
- Grilled vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to thoroughly wash the poblano peppers before broiling.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Chile Relleno Soup is a modern twist on the classic Mexican dish, chile relleno. The soup incorporates the flavors of the stuffed pepper dish into a creamy soup.
Flavor profiles:
The soup is savory and slightly spicy, with a hint of smokiness from the charred poblano peppers.
Serving suggestions:
Serve the soup as a starter or main dish for a Mexican-inspired meal.
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Region: Mexican