Ingredients
Scale
- 4 large poblano peppers, roasted and peeled
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup shredded Monterey Jack or pepper jack cheese
- 1/2 cup sour cream or heavy cream
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
- Optional: diced tomatoes and green onions for added flavor
Instructions
- Start by roasting poblano peppers over an open flame or under a broiler until blistered and charred. Place in a sealed bag to loosen skin, then peel off and remove seeds and stems. Chop into strips.
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Pour in chicken or vegetable broth and bring to a simmer. Add cumin, smoked paprika, salt, and pepper. Stir in roasted poblano peppers and simmer for 10 minutes. Optionally, blend part of the soup with an immersion blender for a creamier texture.
- Reduce heat to low and stir in shredded cheese until melted and smooth. Then, add sour cream or heavy cream and mix well until creamy. Adjust seasoning as needed.
Notes
- For added spice, include diced jalapeños or a splash of hot sauce.
- Use vegetable broth for a vegetarian version; add more vegetables like corn or zucchini.
- Refrigerate leftovers in an airtight container for up to 3 days and reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian (if using vegetable broth)
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 220 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg