Ingredients
Scale
- 3 fresh poblano peppers
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium vegetable broth
- 1/4 cup fresh cilantro, chopped
- 1 cup shredded cheddar cheese
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 tbsp olive oil
Instructions
- Roast the poblanos over an open flame or under the broiler until charred. Let cool and peel off skins.
- In a large pot, heat olive oil over medium heat. Sauté onions and garlic until translucent.
- Add diced tomatoes and vegetable broth; stir to combine.
- Incorporate roasted poblanos, cumin, and smoked paprika. Simmer for about 20 minutes.
- Lower heat and mix in shredded cheddar cheese until melted. Add chopped cilantro just before serving.
- Ladle soup into bowls and garnish with extra cheese or cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 5g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 30mg
Keywords: For a vegetarian version, ensure all ingredients are plant-based. Customize by adding beans or corn for added texture.