Ingredients
Scale
- 4 large poblano or anaheim chiles, roasted and peeled
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken or vegetable broth
- 1 cup heavy cream or coconut cream for a dairy-free version
- 1 cup shredded Monterey Jack or cheddar cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- Optional: Cooked ravioli or noodles for added texture
Instructions
- Roast and peel the chiles by placing them on a baking sheet under the broiler until charred. Transfer to a sealed plastic bag for 10 minutes, then peel away the skin. Remove the seeds and chop the chiles into strips.
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté until fragrant and translucent, about 5 minutes.
- Add the roasted and chopped chiles to the pot. Pour in the broth and bring to a simmer. Cook for 10 minutes to blend flavors.
- Puree the mixture using an immersion blender or transfer to a blender and blend until smooth. Return to the pot if necessary.
- Stir in the heavy cream and shredded cheese, stirring until melted and smooth. Season with salt and pepper.
- Optional: Add pre-cooked ravioli or noodles during the last 5 minutes of simmering.
Notes
- Roast the chiles thoroughly for the best smoky flavor.
- You can substitute coconut cream or vegan cheese for a dairy-free version.
- Adding cooked ravioli turns this soup into a heartier, complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Flexible
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 740mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 75mg