Ingredients
Scale
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup shredded cheese (queso fresco or Monterey Jack)
- 1 teaspoon cumin
- Salt and pepper to taste
- Chili oil and fresh cilantro for garnish
Instructions
- Roast the poblano peppers over an open flame or under a broiler until charred. Place in a plastic bag to steam, then peel, stem, and seed.
- In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent. Add minced garlic and cook for another minute.
- Pour in the broth and bring to a boil. Add roasted poblano peppers and cumin. Reduce heat and simmer for 15 minutes.
- Remove peppers, chop into strips, and return to the soup. Stir in shredded cheese until melted. Season with salt and pepper.
- Serve hot, garnished with chili oil and fresh cilantro.
Notes
- For extra spice, chop a jalapeño and add it with the onions.
- Use vegetarian broth for a plant-based version.
- Serve with warm corn tortillas or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 45mg