Ingredients
Scale
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable or chicken broth
- 1 can (14 oz) diced tomatoes
- 1 cup shredded Monterey Jack or queso fresco cheese
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Roast the poblano peppers over an open flame or under broiler until charred. Cool, then peel and seed.
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add roasted poblano peppers, diced tomatoes, broth, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Use an immersion blender to slightly blend the soup, leaving some chunks for texture.
- Stir in shredded cheese until melted and smooth.
- Serve hot, garnished with fresh cilantro and additional cheese if desired.
Notes
- For a creamier texture, add a splash of heavy cream before serving.
- You can substitute with vegan cheese to make it dairy-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal Kcal
- Sugar: 8 g
- Sodium: 750 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 35 mg