Chileatole Green Chile Soup with Corn Slow Cooker
Warm, comforting, and brimming with vibrant flavors, this Chileatole Green Chile Soup with Corn is a slow-cooked masterpiece that celebrates the bold tastes of roasted poblano peppers, sweet corn, and tangy tomatillos. Perfectly thickened with masa harina, this traditional Mexican-inspired dish transforms into a satisfying meal with aromatic notes of cumin, oregano, and fresh cilantro. Prepared effortlessly in a slow cooker, it’s a set-it-and-forget-it recipe ideal for busy days, filling your kitchen with irresistible aromas. Serve it piping hot with garnishes like creamy avocado, crisp radishes, and a drizzle of lime juice for a delightful burst of freshness. Whether enjoyed with warm tortillas or hearty bread, this comforting soup is a must-try for lovers of bold, authentic flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 whole Poblano peppers
- 4 ears (kernels cut off) Fresh corn
- 6 whole (husked and rinsed) Tomatillos
- 1 medium (chopped) White onion
- 4 whole (minced) Garlic cloves
- 0.5 cup (chopped) Cilantro
- 6 cups Vegetable broth
- 0.25 cup Masa harina
- 1 cup Water
- 2 teaspoons (adjust to taste) Salt
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 sliced Avocado (optional, for garnish)
- 4 sliced Radishes (optional, for garnish)
- 4 pieces Lime wedges (optional, for serving)
Instructions
Roast the poblano peppers over an open flame or under a broiler until the skin is blackened and blistered. Place the peppers in a sealed plastic bag or covered bowl for 10 minutes to allow them to steam. Then, peel off the charred skin, remove the seeds, and chop the peppers.
In a slow cooker, combine the chopped poblano peppers, corn kernels, tomatillos, onion, garlic, cilantro, vegetable broth, salt, ground cumin, and dried oregano.
Cover the slow cooker and cook on low for 6 hours, or on high for 3 hours, until the vegetables are soft and the flavors have melded together.
In a small bowl, mix the masa harina with 1 cup of water to make a smooth slurry. Gradually stir this mixture into the soup during the last 30 minutes of cooking to thicken the broth slightly.
Taste the soup and adjust the seasoning with additional salt, if needed.
Serve the Chileatole hot, garnished with sliced avocado, radishes, and lime wedges, if desired. Enjoy it with warm tortillas or crusty bread!
Nutrition Facts
Calories |
1303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8439 mg | 367% | |
| Total Carbohydrate | 252.3 g | 92% | |
| Dietary Fiber | 56.3 g | 201% | |
| Total Sugars | 75.8 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 534 mg | 41% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 6577 mg | 140% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
