Creating Chile Relleno Soup is simple when you follow these clear instructions:

1. Roast the Peppers: On a grill or under the broiler, roast the poblano peppers until charred on all sides. Place them in a bowl, cover, and let steam for about 10 minutes. Once cooled, peel off the skin, remove the seeds, and chop the peppers.
2. Sauté Vegetables: In a large pot over medium heat, add a splash of oil. Sauté the diced onion until translucent, about 3-5 minutes. Add minced garlic and sauté for an additional minute.
3. Combine Ingredients: Add the chopped peppers, diced tomatoes, corn, broth, cumin, chili powder, and smoked paprika to the pot. Stir well and bring to a simmer.
4. Season: Season the soup with salt and pepper according to your taste. Let it simmer for 15-20 minutes until all flavors meld together.
5. Incorporate Cheese: Add the shredded Mexican cheese to the pot, stirring until melted and creamy. Remove from heat once combined.
6. Serve the Soup: Ladle the soup into bowls and top each serving with a dollop of sour cream and a sprinkle of fresh cilantro for a burst of color and flavor.

By following these steps, you’ll create a warming, flavorful Chile Relleno Soup that brings comfort and satisfaction with each bite.