Ingredients
Scale
- 4 large poblano peppers
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup shredded Monterey Jack cheese
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Roast the poblano peppers over an open flame or under a broiler until charred. Cool, then peel and seed.
- In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent.
- Add minced garlic, cumin, salt, and pepper, cook for 1 minute.
- Pour in broth and bring to a simmer. Add roasted peppers and cook for 10 minutes.
- Transfer the soup to a blender and blend until smooth. Return to pot.
- Stir in shredded cheese until melted and creamy. Adjust seasoning as needed.
- Serve hot garnished with fresh cilantro.
Notes
- For a spicier soup, leave some seeds in the peppers.
- Use vegetarian broth for a meat-free version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 290 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 40mg