Ingredients
Scale
- 4 large poblano or green chilies, roasted and peeled
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Salt and pepper to taste
- Sliced avocado, sour cream, chopped cilantro for garnish
Instructions
- Roast the peppers over an open flame or under broiler until charred, then peel and seed them.
- In a pot, heat olive oil over medium heat. Add chopped onion and cook until translucent.
- Add minced garlic and cook for another minute.
- Pour in broth and diced tomatoes, season with cumin, chili powder, salt, and pepper. Bring to a simmer.
- Add roasted peppers to the broth and cook for 10 minutes to meld flavors.
- Using an immersion blender, blend the soup until smooth (or leave some chunks if preferred).
- Stir in shredded cheese until melted and taste adjust seasonings.
- Serve hot, garnished with sliced avocado, sour cream, and chopped cilantro.
Notes
- You can use canned roasted green chilies for convenience.
- For extra spice, add a dash of hot sauce or diced jalapenos.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 45mg