Ingredients
Scale
- 4 large poblano peppers
- 2 cups shredded Monterey Jack cheese
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cans diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Roast poblano peppers until charred, then let cool and peel off skins.
- Carefully make a slit in each pepper and stuff with shredded cheese.
- Heat olive oil in a large pot; sauté chopped onion and garlic until fragrant.
- Add diced tomatoes, broth, cumin, chili powder, salt, and pepper; bring to a boil.
- Slice the stuffed peppers and add to the soup; simmer for 20 minutes.
- Garnish with fresh cilantro and serve hot.
Notes
- You can substitute bell peppers for poblano for a milder flavor.
- For a vegan version, use plant-based cheese and vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg