Chile Relleno Soup
Ingredients:
4 poblano peppers
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1 can (14.5 ounces) diced tomatoes
4 cups chicken or vegetable broth
Salt and black pepper to taste
1 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
Sour cream and additional cilantro for garnish (optional)
Instructions:
Preheat your broiler. Place poblano peppers on a baking sheet and broil, turning occasionally, until the skin is charred and blistered on all sides, about 8-10 minutes.
Remove from the oven and transfer the peppers to a bowl. Cover the bowl with plastic wrap and let the peppers steam for about 10 minutes.
Once the peppers are cool enough to handle, peel off the charred skin, remove the seeds, and chop the peppers into small pieces.
In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
Stir in ground cumin, dried oregano, and smoked paprika. Cook for another minute to toast the spices.
Add chopped poblano peppers, diced tomatoes (with their juices), and chicken or vegetable broth to the pot. Bring the soup to a simmer and let it cook for about 15-20 minutes to allow the flavors to meld together.
Use an immersion blender or transfer the soup to a blender and blend until smooth. Season with salt and black pepper to taste.
Ladle the soup into bowls and top each serving with shredded Monterey Jack cheese and chopped fresh cilantro.
Optional: Garnish with a dollop of sour cream and additional cilantro before serving.
Serve hot and enjoy the comforting and flavorful Chile Relleno Soup!
