Ingredients
Scale
- 4 large poblano peppers or bell peppers (roasted and peeled)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1 cup canned diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: sour cream, chopped cilantro, sliced jalapeños
Instructions
- Start by roasting the poblano peppers over an open flame or under the broiler until the skins are charred. Place them in a bowl, cover with a damp towel for 10 minutes, then peel off the skins. Remove the seeds and stem, then chop the peppers and set aside.
- In a large pot, warm a tablespoon of oil over medium heat. Add the chopped onion and cook until translucent. Stir in the minced garlic and cook for another minute.
- Add the roasted peppers, diced tomatoes, cumin, smoked paprika, and broth to the pot. Bring to a boil, then reduce heat and let simmer for 15-20 minutes.
- Use an immersion blender or transfer some of the soup to a blender and puree until smooth. Return to the pot, then stir in the shredded cheese until melted and the soup is creamy.
- Season with salt and pepper to taste. Ladle the soup into bowls, garnish with sour cream, chopped cilantro, or sliced jalapeños. Serve hot.
Notes
- For a vegetarian or vegan version, use vegetable broth and plant-based cheese options.
- Roast extra peppers and store them for future recipes.
- This soup can be customized with additional ingredients like cooked ground beef, beans, or corn for added protein and flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 8g
- Sodium: 920mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg