Ingredients
Scale
- 4 large poblano chilies
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Roast the poblano chilies until charred, then peel and chop them.
- In a pot, heat olive oil over medium heat and sauté the onion and garlic until fragrant.
- Add roasted chilies to the pot and cook for 2 minutes.
- Pour in chicken broth and bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in heavy cream and shredded cheese, cook until the cheese melts and the soup thickens.
- Season with salt and pepper, garnish with chopped cilantro, and serve hot.
Notes
- Use fresh roasted chilies for authentic flavor.
- Adjust spice level with the amount of chili used.
- This soup pairs well with warm corn tortillas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: gluten-free, vegetarian
Nutrition
- Serving Size: 1 bowl (approx 250g)
- Calories: 330 Kcal
- Sugar: 4g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 70mg