Ingredients
Scale
- 4 large poblano peppers, roasted and peeled
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Roast the poblano peppers over open flame or under broiler until blackened, then peel and chop.
- In a large pot, sauté diced onion and garlic until translucent.
- Add the roasted peppers, diced tomatoes, cumin, smoked paprika, salt, and pepper. Cook for 5 minutes.
- Pour in the broth and bring to a boil. Reduce heat and simmer for 15 minutes.
- Add shredded cheese and stir until melted and smooth.
- Serve hot, garnished with fresh cilantro.
Notes
- You can substitute with bell peppers for a milder version.
- For extra flavor, add a splash of lime juice before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg