Description
A rich, comforting, ultra-creamy soup loaded with roasted chiles and stretchy melted cheese.
Ingredients
- Roasted poblano or Anaheim chiles
- Monterey Jack cheese (shredded)
- Heavy cream
- Chicken or vegetable broth
- Onion (diced)
- Garlic (minced)
- Butter
- Flour (or cornstarch for gluten-free)
- Cumin
- Salt
- Pepper
- Cilantro (for garnish)
Instructions
- In a pot, sauté diced onions and garlic in butter until soft.
- Add flour to create a roux and cook for 1 minute.
- Whisk in broth and bring to a gentle simmer until slightly thickened.
- Stir in heavy cream, chopped roasted chiles, cumin, salt, and pepper.
- Add shredded Monterey Jack and melt slowly until the soup becomes creamy and smooth.
- Simmer on low for 5–7 minutes, stirring often.
- Serve topped with extra cheese and cilantro.
Notes
- For a gluten-free option, use cornstarch instead of flour.
- Adjust the level of spiciness by choosing milder or hotter chiles.
- Can be made ahead and reheated; add a splash of broth if it thickens too much.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg