Ingredients
Scale
- 4 large poblano peppers, roasted and peeled
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 can diced tomatoes (14 oz)
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Optional toppings: sour cream, chopped cilantro, sliced jalapeños
Instructions
- Roast the poblano peppers over a gas flame or under the broiler until charred. Place in a sealed bag for 10 minutes to loosen skins, then peel and set aside.
- Heat oil in a large pot over medium heat. Add chopped onions and minced garlic, sautéing until translucent and fragrant.
- Add diced tomatoes, cumin, smoked paprika, salt, and pepper. Simmer for 5 minutes.
- Transfer the mixture to a blender and blend until smooth. Pour back into the pot and add broth, bringing to a gentle simmer.
- Add roasted poblano peppers and cook for 10 minutes to infuse smoky flavors.
- Stir in shredded cheese until melted. Adjust seasoning as needed.
- Serve hot, garnished with cilantro, jalapeños, and a dollop of sour cream. Enjoy with tortillas or crusty bread.
Notes
- Roasting and peeling poblanos enhances their smoky flavor, essential for authentic taste.
- Control spice level by adjusting jalapeños or choosing milder peppers.
- Use quality cheese for richer texture and flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat on stovetop or microwave, adding fresh cheese or herbs before serving for best results.
- Serve with warm tortillas, crispy tortilla strips, or Mexican rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free, Vegetarian option available
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal Kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg
