Ingredients

• 1 pound Hatch chile peppers
• 1 tablespoon olive oil
• 1 large onion , chopped
• 4 cloves garlic , minced, or more to taste
• 1 , 14.5 ounce
• 1 tablespoon all-purpose flour
• 5 cups vegetable broth
• 2 tablespoons ground cumin
• 2 tablespoons chili powder , or to taste
• 1 teaspoon salt

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Line a baking sheet with aluminum foil; spread Hatch chile peppers on top.
3. 3 Cook under the preheated broiler, turning once, until the skin of the peppers has blackened and blistered, 6 to 8 minutes. Transfer to a bowl and seal tightly with plastic wrap. Let cool, about 20 minutes. Peel and seed peppers; dice flesh.
4. 4 Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in diced chile peppers and tomatoes. Cook until heated through, about 5 minutes. Sprinkle flour into the pot.
5. 5 Pour broth into the pot; add cumin, chili powder, and salt. Bring to a boil; reduce heat and simmer until flavors combine, at least 30 minutes.

Nutrition per serving