Description
A warm and comforting soup featuring roasted poblano peppers, savory black beans, and hearty vegetables, perfect for chilly nights.
Ingredients
Scale
- 4 large poblano peppers
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro for garnish
Instructions
- Roast the poblano peppers until charred, then steam in a bowl covered with plastic wrap for 10 minutes. Peel and chop the peppers.
- In a large pot, heat olive oil and sauté diced onion and minced garlic until translucent.
- Stir in the chopped roasted peppers, vegetable broth, diced tomatoes, black beans, corn, ground cumin, and chili powder. Bring to a gentle boil.
- Reduce heat and let simmer for 20 minutes. Season with salt and pepper, then serve topped with shredded cheese and cilantro.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Enhance flavor with fresh lime juice before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 14g
- Protein: 19g
- Cholesterol: 30mg