Ingredients
Scale
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 4 cups vegetable or chicken broth
- 1 cup cheese, shredded (cheddar or Monterey Jack)
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Tortilla chips for serving
Instructions
- Roast the poblano peppers over an open flame or under the broiler until charred, then peel and chop them.
- In a large pot, heat olive oil over medium heat. Add diced onion and garlic, sauté until translucent.
- Add roasted poblano peppers, cumin, salt, and pepper to the pot. Cook for 5 minutes, stirring occasionally.
- Pour in the broth and bring to a simmer. Let cook for 15 minutes to allow flavors to meld.
- Use an immersion blender to puree the soup until smooth, or leave it chunky if preferred.
- Stir in shredded cheese until melted and season to taste.
- Serve hot, garnished with chopped cilantro and accompanied by crispy tortilla chips.
Notes
- You can substitute the cheese with vegan cheese for a dairy-free version.
- Roasting peppers enhances flavor; you can also use jarred roasted peppers for convenience.
- This soup particles perfectly with warm crusty bread or a fresh salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg