Ingredients
Scale
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 cup shredded Monterey Jack cheese
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Roast the poblano peppers under a broiler or over an open flame until charred on all sides, then place in a sealed plastic bag for 10 minutes. Peel and seed the peppers, then chop.
- In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in roasted peppers, broth, diced tomatoes, smoked paprika, cumin, and cayenne pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender and blend carefully.
- Stir in shredded cheese until melted. Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- If you prefer a milder soup, reduce or omit the cayenne pepper.
- For extra creaminess, add a splash of heavy cream or a dollop of sour cream before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 240 Kcal
- Sugar: 8g
- Sodium: 690mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 35mg