Ingredients
Scale
- 4 large poblano peppers or green chilies, roasted and peeled
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup corn kernels (fresh or frozen)
- 1 cup shredded cheese (such as Monterey Jack or queso fresco)
- 1 tablespoon vegetable oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Optional: sour cream or avocado slices for serving
Instructions
- Roast the poblano peppers over an open flame or under a broiler until charred. Steam in a sealed bag, then peel, seed, and cut into strips.
- In a large pot, heat vegetable oil. Sauté diced onion and minced garlic until soft and fragrant, about 5 minutes.
- Add chicken or vegetable broth, cumin, salt, and pepper. Bring to a gentle simmer for about 10 minutes.
- Stir in the roasted chile strips and corn kernels. Simmer for an additional 10 minutes to meld flavors.
- Reduce heat, then add shredded cheese and stir until melted and creamy. Serve hot, garnished with chopped cilantro, sour cream, or avocado slices.
Notes
- Ensure chiles are roasted and peeled thoroughly for the best flavor and texture.
- You can adjust spiciness by choosing milder peppers or reducing seasonings.
- This soup can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 1 month.
- Reheat gently on the stove, adding broth if needed to restore consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 220 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 40mg
