Description
A quick and easy soup inspired by the flavors of chiles rellenos, made in the air fryer for a crispy finish.
Ingredients
- 4 poblano peppers, roasted and chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 tbsp olive oil
- Fresh cilantro for garnish
Instructions
- Preheat air fryer to 375°F (190°C).
- In a large bowl, toss poblano peppers, onion, and garlic with olive oil.
- Air fry the vegetables for 8-10 minutes until slightly charred.
- Transfer vegetables to a pot and add diced tomatoes, vegetable broth, cumin, and chili powder.
- Simmer for 15 minutes.
- Stir in shredded cheese until melted.
- Season with salt and pepper.
- Garnish with fresh cilantro before serving.
Notes
- For extra heat, add a chopped jalapeño.
- Use an immersion blender for a smoother texture.
- Top with avocado or sour cream if desired.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Air Fryer
- Cuisine: Mexican