Chili Relleno Soup

Yayabeck

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

Preheat the broiler. Place poblano peppers on a baking sheet and broil, turning occasionally, until the skin is charred and blistered.

Transfer the charred peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skins, remove the seeds, and chop the roasted peppers.

In a large pot, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic, ground cumin, dried oregano, and smoked paprika. Cook for an additional 2 minutes.

Pour in the broth and diced tomatoes with their juice. Add the chopped roasted poblano peppers. Season with salt and pepper to taste.

Bring the soup to a simmer, then reduce the heat and let it simmer for 15 to 20 minutes.

Add corn and black beans to the soup and cook for an additional 5 to 7 minutes.

Serve the soup hot, garnished with shredded cheese, fresh cilantro, and lime wedges.

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