Ingredients
Scale
- 4 large poblano peppers, roasted and peeled
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or milk for creaminess
- 1 cup shredded Monterey Jack or queso fresco cheese
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: chopped cilantro, sour cream, sliced jalapenos
Instructions
- Roast and peel the poblano peppers, then slice into strips.
- In a large pot, heat olive oil over medium heat. Sauté onion and garlic until fragrant. Add cumin and smoked paprika.
- Add roasted poblano strips and broth. Bring to a simmer for 10 minutes.
- Use an immersion blender to blend the soup until smooth or to desired texture.
- Stir in heavy cream and shredded cheese; cook until cheese melts. Season with salt and pepper.
- Serve hot, garnished with cilantro, sour cream, and jalapenos if desired.
Notes
- Ensure peppers are evenly charred for authentic smoky flavor.
- Blend only part of the soup for varied texture.
- Use fresh herbs and quality cheese for best flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 bowl (around 1 1/2 cups)
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 55mg