Ingredients
Scale
- 4 large poblano peppers, roasted and peeled
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 cups vegetable broth
- 1 cup canned diced tomatoes
- 1 cup corn kernels (fresh or frozen)
- 1 can black beans, drained and rinsed
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Optional: shredded cheese or sour cream for topping
Instructions
- Start by roasting the poblano peppers until the skin is blackened, then place them in a bowl covered with plastic wrap for 10 minutes. Peel off the charred skin, remove the seeds, and chop the peppers into strips.
- In a large pot, heat a little oil over medium heat. Add the chopped onion and minced garlic, cooking until soft and fragrant—about 5 minutes.
- Add the roasted poblano peppers, diced tomatoes, vegetable broth, corn, black beans, and spices to the pot. Bring everything to a boil, then reduce the heat and let it simmer for 20 minutes.
- Using an immersion blender or regular blender, puree a portion of the soup until smooth. Return it to the pot for a creamy consistency. Adjust seasoning with salt and pepper.
- Serve hot, garnished with fresh cilantro, shredded cheese, or a dollop of sour cream. Pair with crusty bread or tortilla chips for a complete meal.
Notes
- To make this soup vegan, omit cheese and sour cream or use plant-based alternatives.
- For extra spice, add more chili powder or hot sauce to taste.
- This soup can be stored in airtight containers in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 180 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg