Ingredients
Scale
- 4 large poblano peppers (or Anaheim peppers)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup corn kernels (fresh or frozen)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Optional: sour cream, lime wedges, or tortilla strips for serving
Instructions
- Roast poblano peppers over an open flame or under the broiler until charred, then place in a sealed bag to loosen skin. Peel, seed, and set aside.
- In a large pot, heat olive oil over medium heat. Sauté onion and garlic until translucent. Add cumin, salt, and pepper, stirring well.
- Chop roasted peppers into strips and add to the pot. Pour in broth and bring to a boil. Reduce heat and simmer for 15-20 minutes.
- Stir in corn and shredded cheese. Continue simmering until cheese melts and soup slightly thickens.
- Serve hot, garnished with fresh cilantro. Optional: add sour cream, lime wedges, or tortilla strips for extra flavor.
Notes
- For a spicier version, use hotter chili varieties or add hot sauce.
- Can be made vegetarian by using vegetable broth and vegetarian cheese.
- Roasting peppers can be done using an open flame, broiler, or grill for smoky flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 210 Kcal
- Sugar: 6g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg