Ingredients
Scale
- 4 large poblano peppers, roasted and peeled
- 1 cup shredded cheddar or Mexican cheese
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 2 large tomatoes, chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: sour cream, cilantro, sliced jalapenos, lime wedges
Instructions
- Roast the poblano peppers until charred, steam covered to loosen skins, peel, remove seeds, and dice.
- In a large pot, sauté diced onions and minced garlic in oil until translucent.
- Add chopped tomatoes, cumin, and chili powder, cook for a few minutes to develop flavors.
- Pour in broth and bring to a gentle simmer.
- Stir in the diced poblano peppers and cook for 10 minutes.
- Add shredded cheese and stir until melted and creamy.
- Adjust seasoning with salt and pepper.
- If desired, blend a portion of the soup for a thicker consistency and return to the pot.
- Serve hot, garnished with toppings like sour cream, cilantro, or lime wedges.
Notes
- Roast peppers until blackened for authentic smoky flavor.
- For extra spice, add chopped jalapenos or hot sauce.
- Use high-quality broth for richer flavor.
- Replace shredded cheese with Monterey Jack or queso fresco for variety.
- Puree part of the soup for a creamier texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian option available
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 250 kcal Kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 11 g
- Cholesterol: 30 mg