Sopa de Chiles Rellenos

Sopa de Chiles Rellenos is a hearty and flavorful vegan soup that features stuffed poblano peppers in a rich tomato broth, perfect for warming your soul. This dish beautifully combines traditional Mexican flavors with wholesome ingredients, making it a unique culinary experience.

Sopa de Chiles Rellenos
45 minutes
Difficulty: Medium
Mexican
290 kcal

Ingredients

  • Poblano peppers - 2
  • Olive oil - 1 tablespoon
  • Onion - 1 medium, chopped
  • Garlic - 3 cloves, minced
  • Tomatoes - 400 grams, diced (canned or fresh)
  • Vegetable broth - 500 milliliters
  • Cumin - 1 teaspoon
  • Smoked paprika - 1 teaspoon
  • Black beans - 200 grams, cooked
  • Corn - 100 grams, frozen or fresh
  • Cilantro - 2 tablespoons, chopped
  • Lime - 1, juiced
  • Salt - to taste
  • Pepper - to taste

Steps

  1. Preheat your oven to 200°C (400°F).
  2. Roast the poblano peppers in the oven for about 20 minutes or until the skin is charred and blistered, turning occasionally. Remove from the oven and let them cool.
  3. While the peppers are cooling, heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
  4. Add minced garlic and sauté for another minute until fragrant.
  5. Stir in the diced tomatoes, vegetable broth, cumin, smoked paprika, salt, and pepper. Bring to a simmer and cook for 10 minutes.
  6. Once the poblano peppers have cooled, carefully peel off the charred skin. Cut a slit down the side of each pepper and remove the seeds.
  7. Stuff the peppers with cooked black beans and corn, then gently place them into the simmering soup.
  8. Cover and cook for an additional 10-15 minutes, allowing the flavors to meld.
  9. Before serving, stir in lime juice and chopped cilantro for freshness.
  10. Serve hot, garnished with additional cilantro if desired.

Nutrition

  • Calories: 290
  • Protein: 10 g
  • Carbs: 45 g
  • Fiber: 12 g
  • Sugar: 6 g
  • Sodium: 450 mg
  • Cholesterol: 0 mg
  • Total Fat: 6 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 5 g
  • Water: 0.5 L

Health Benefits

  • Rich in antioxidants from tomatoes and peppers.
  • High in fiber and protein from black beans and corn.

Tags

MexicanVeganSoup