Ingredients
Scale
- 4 large poblano peppers
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 can diced tomatoes (14 oz)
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Sour cream and fresh cilantro for garnish
Instructions
- Roast the poblano peppers over an open flame or under a broiler until skins blister. Place in a plastic bag to steam, then peel and seed.
- Chop roasted peppers into strips.
- In a large pot, heat olive oil over medium heat. Sauté onion and garlic until translucent.
- Add diced tomatoes, roasted peppers, cumin, salt, and pepper. Cook for 5 minutes.
- Pour in broth and bring to a simmer. Cook for 15 minutes to meld flavors.
- Use an immersion blender to puree the soup to your desired consistency or leave it chunky.
- Stir in shredded cheese until melted. Serve hot, garnished with sour cream and cilantro.
Notes
- Adjust spiciness by adding more or less roasted peppers.
- This soup can be made vegetarian by using vegetable broth.
- For a creamier texture, blend part of the soup before adding cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg