Ingredients
Scale
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup shredded Monterey Jack cheese
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Tortilla strips for topping
Instructions
- Roast the poblano peppers over an open flame until charred, then place in a bowl and cover for 10 minutes. Peel and chop the peppers.
- In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent. Add garlic and cook for another minute.
- Add the chopped peppers, broth, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Use an immersion blender to blend the soup until smooth, or leave some chunks for texture.
- Add shredded cheese and stir until melted and integrated into the soup.
- Serve hot, garnished with cilantro, tortilla strips, and extra cheese if desired.
Notes
- You can substitute roasted hatch chilies for poblano peppers for a different flavor.
- For a creamier texture, add a splash of heavy cream before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop, Blending
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about bowls)
- Calories: 250 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg