Ingredients
Scale
- 4 large poblano peppers, roasted and peeled
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup canned diced tomatoes
- 1 cup corn kernels (fresh or frozen)
- 1 cup shredded Monterey Jack or queso fresco cheese
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Preheat your oven to 425°F (220°C). Roast the poblano peppers on a baking sheet for 20-25 minutes, turning until charred. Seal in a plastic bag for 10 minutes, then peel, seed, and stem.
- In a large pot, heat olive oil over medium heat. Sauté diced onion until translucent (~5 minutes). Add minced garlic and cook for 1 minute.
- Pour in broth, then add roasted peppers, diced tomatoes, and corn. Season with cumin, salt, and pepper. Simmer for 15-20 minutes.
- Use an immersion blender to blend the soup until smooth or to your desired texture. Stir in shredded cheese until melted and combined. Adjust seasonings if necessary.
- Serve hot, garnished with fresh cilantro and lime wedges. Pair with tortilla chips or bread for a complete meal.
Notes
- For a creamier texture, add a splash of heavy cream or milk before serving.
- You can substitute cheese with vegan options for a dairy-free version.
- Roasting the poblano peppers enhances smoky flavor—try to char evenly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian (if using vegetable broth)
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 180 Kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg