Ingredients
Scale
- 4 large poblano chilies, roasted and peeled
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup shredded cheese (queso fresco or Monterey Jack)
- 1/2 cup chopped cilantro
- 1 lime, sliced
- Salt and pepper to taste
- Olive oil for roasting and sautéing
Instructions
- Roast the poblano chilies over an open flame or under a broiler until charred, then peel and remove seeds.
- In a pot, heat olive oil and sauté chopped onions and garlic until translucent.
- Add the roasted chilies and cook for 5 minutes, stirring occasionally.
- Pour in the broth, bring to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender to blend the soup until smooth or leave it chunky if preferred.
- Stir in shredded cheese until melted and season with salt and pepper.
- Serve hot, garnished with chopped cilantro, lime slices, and additional cheese if desired.
Notes
- You can substitute roasted poblano chilies with Anaheim or Hatch chilies for different flavor profiles.
- For a creamier texture, add a splash of heavy cream before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Roasting, Sautéing, Blending, Simmering
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 6g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg