⭐️ “I don’t think I’ve ever tasted anything like this. Flavor explosion — we all loved it!” — Sara

Prep 20 min · Cook 30 min · Total 50 min

Ingredients

  • 4 large poblano peppers
  • 1 Tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp smoked paprika
  • 4 cups vegetable or chicken broth
  • 1 can (14 oz) 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, to garnish

Instructions

  1. Preheat the broiler. Broil the poblanos on a baking sheet, turning occasionally, until the skins are charred and blistered.
  2. Transfer to a bowl, cover with plastic wrap, and let steam 10 minutes. Peel off the skins, remove the seeds, and chop.
  3. In a large pot, heat the olive oil over medium. Cook the onion until softened, about 5 minutes. Add garlic, cumin, oregano, and smoked paprika; cook 2 minutes more.
  4. Pour in the broth and tomatoes with their juice. Add the roasted poblanos. Season with salt and pepper.
  5. Bring to a simmer, then reduce heat and simmer 15–20 minutes.
  6. Add the corn and black beans; cook 5–7 minutes more.
  7. Serve hot, garnished with cheese, cilantro, and lime.