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Chile Relleno Soup
dish cooking
Ingredients
  • 4 large poblano peppers
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • 4 cups vegetable or chicken broth
  • 1 can (14 ounces) diced tomatoes, undrained
  • Salt and pepper to taste
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup black beans, drained and rinsed
  • 1 cup shredded Monterey Jack or Mexican blend cheese
  • Fresh cilantro and lime wedges for garnish
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