Ingredients
Scale
- 4 fresh poblano peppers
- 1 medium sweet yellow onion, chopped
- 4 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
Instructions
- Preheat oven to 400°F (200°C). Roast poblano peppers on a baking sheet until charred (20-25 minutes).
- In a large pot over medium heat, sauté onions until translucent (about 5 minutes). Add garlic and cook until fragrant.
- Pour in chicken broth; bring to a gentle simmer for 10 minutes.
- Carefully blend the soup base until smooth.
- Return blended soup to pot; stir in heavy cream and cheeses until melted.
- Stir in cilantro and lime juice just before serving. Garnish with extra cheese or avocado if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting/Sautéing/Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg