Ingredients:

  • 6 medium Poblano Peppers
  • 1 tbsp Olive Oil
  • 1 medium Yellow Onion, diced
  • 4 cloves Garlic, minced
  • 5 Liters Chicken or Vegetable Stock
  • 1 can (400 g / 14.5 oz) Diced Tomatoes, undrained
  • 1 tsp Dried Mexican Oregano
  • ½ tsp Ground Cumin
  • ¼ tsp Smoked Paprika
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 120 mL Heavy Cream or whole milk
  • 225 g Monterey Jack Cheese, shredded (for garnish)
  • 1 tbsp Fresh Cilantro, chopped (for garnish)

Instructions:

  1. Preheat the broiler or grill. Place the poblano peppers directly under the broiler or over a high flame, turning frequently until the skin is fully blackened and blistered on all sides (approximately 8–10 minutes).
  2. Transfer the charred peppers immediately to a paper bag or covered bowl/container to steam for 10–15 minutes. Once cooled enough to handle, peel the skins off, remove the stems and seeds, and coarsely dice the flesh. Set aside.
  3. Heat the olive oil in a heavy-bottomed Dutch oven or large stock pot over medium heat. Add the diced onion and sauté until softened and translucent (5–7 minutes). Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the stock, diced tomatoes (including juices), Mexican oregano, cumin, and smoked paprika. Bring the mixture to a simmer. Season generously with salt and pepper.
  5. Add the reserved diced poblano peppers to the simmering broth. Reduce the heat to low and let the soup gently simmer for 15 minutes, allowing the flavors to meld.
  6. Stir in the heavy cream (or milk). Taste and adjust seasonings as necessary. Allow the soup to warm through for 2 minutes—do not let it boil after adding the cream.
  7. Ladle the hot soup into bowls. Top each serving immediately with a generous amount of shredded Monterey Jack cheese and fresh cilantro.