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.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

In a slow cooker, combine the chopped poblano peppers, corn kernels, tomatillos, onion, garlic, cilantro, vegetable broth, salt, ground cumin, and dried oregano.

Step 3

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.

Step 4

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.

Step 5

Taste the soup and adjust the seasoning with additional salt, if needed.

Step 6

Serve the Chileatole hot, garnished with sliced avocado, radishes, and lime wedges, if desired. Enjoy it with warm tortillas or crusty bread!

Nutrition Facts

Serving size	(3187.0g)

Amount per serving	% Daily Value*
Calories	1303.0

Total Fat 26.8g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 4.4g
Cholesterol 0mg	0%
Sodium 8438.8mg	0%
Total Carbohydrate 252.3g	0%
Dietary Fiber 56.3g	0%
Total Sugars 75.8g
Protein 49.8g	0%

Vitamin D 0IU	0%
Calcium 534.0mg	0%
Iron 16.4mg	0%
Potassium 6576.9mg	0%

*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.

Source of Calories

Fat: 16.6%

Protein: 13.7%

Carbs: 69.6%