Ingredients
Scale
- 4 large poblano or green chilies, roasted and peeled
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup shredded Monterey Jack or cheddar cheese
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Roast the chilies over an open flame or under a broiler until charred. Peel and slice into strips.
- Heat olive oil in a large pot over medium heat. Sauté chopped onion until translucent.
- Add minced garlic and cook for another minute.
- Pour in the broth and bring to a simmer. Add roasted chili strips and cook for 10 minutes.
- Stir in shredded cheese and cumin, stirring until cheese melts and soup thickens slightly.
- Season with salt and pepper. Garnish with fresh cilantro before serving.
Notes
- You can adjust spice levels by adding more or less roasted chilies.
- For extra creaminess, blend a portion of the soup before adding cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free, Vegetarian
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 220 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 35mg