Ingredients for Chileatole Green Chile Soup With Corn Slow Cooker
- Vegetable Oil
- White Onion
- Jalapeno Chiles
- Poblano Chiles
- Anaheim Chilies
- Fresh Corn Kernels
- 6 cups water
- Kosher Salt
- Epazote Leaves
- Fresh Cilantro
- Ground Black Pepper
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How to Make Chileatole Green Chile Soup With Corn Slow Cooker
- Heat 2 tablespoons of olive oil in a 10-inch skillet over medium heat.
- Add 1 medium onion, chopped, and 2-3 poblano peppers (or a mix of poblanos and serranos for extra heat), stemmed and roughly chopped. Cook, stirring occasionally, until the onion is softened and pale gold, about 5 minutes.
- Transfer the onion and peppers to a 5-quart slow cooker.
- Add 2 cups of fresh or frozen corn kernels to a food processor and pulse several times until coarsely chopped but not completely pureed.
- Add the corn to the slow cooker along with 6 cups of water and 1 teaspoon of salt.
- Cover and cook on low for 6 hours, or until the flavors have melded.
- Stir in 1 tablespoon of fresh epazote (or 1 teaspoon dried), 1/2 cup of chopped fresh cilantro, and 1/4 teaspoon of freshly ground black pepper.
- Carefully puree the soup in batches using a blender or an immersion blender until smooth. If using an immersion blender, do this directly in the slow cooker.
- If the soup is too thick, add a little more water until desired consistency is reached.
- Taste and adjust seasoning with additional salt or pepper as needed before serving. Garnish with extra cilantro and a dollop of crema fresca or sour cream (optional).
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
53g
Fat
4g
Carbs
11g
