Ingredients
Scale
- 4 large poblano peppers
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 cup diced tomatoes
- 1 cup corn kernels
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro, chopped
- Sour cream for topping
- Salt and pepper to taste
Instructions
- Roast poblano peppers over an open flame until blackened, then peel and seed.
- Chop roasted peppers and set aside.
- In a large pot, heat olive oil over medium heat. Sauté onion and garlic until fragrant.
- Add chopped chilies, chicken broth, diced tomatoes, and corn. Bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Using an immersion blender, blend the soup until smooth or slightly chunky as preferred.
- Stir in shredded cheese until melted.
- Season with salt and pepper.
- Serve hot, topped with cilantro and a dollop of sour cream.
Notes
- Adjust spice level by adding more or less roasted chilies.
- For vegetarian version, substitute chicken broth with vegetable broth.
- Serve with warm tortillas or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: gluten-free
Nutrition
- Serving Size: 1 bowl (250 ml)
- Calories: 250 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg