Ingredients :
- 4 fresh poblano peppers
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup half-and-half or heavy cream
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 2 tablespoons cornstarch (optional, for thickening)
- Salt and pepper to taste
- Optional: Tortilla chips for serving
Instructions :
- Preheat your oven to 400°F (200°C).
- Place the poblano peppers on a baking sheet and roast for 10-15 minutes, turning halfway through until the skins are charred and blistered.
- Once roasted, remove the peppers from the oven and transfer them to a sealed plastic bag or cover them with foil for 10 minutes. This allows the steam to loosen the skin, making it easy to peel.
- Peel the charred skins off, remove the seeds, and chop the peppers into bite-sized pieces.
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and garlic, sautéing for 3-4 minutes until they are softened and fragrant.
- Pour in the chicken broth (or vegetable broth for a vegetarian version) and bring the mixture to a gentle simmer.
- Stir in the roasted poblano peppers, allowing the flavors to meld together.
- Reduce the heat to low and stir in the half-and-half or heavy cream. The richness of the cream is what makes the soup velvety and smooth.
- If you prefer a thicker consistency, dissolve the cornstarch in a small amount of cold water and stir it into the soup. This will give the soup a heartier texture.
- Gradually add the shredded Monterey Jack cheese, stirring constantly to ensure it melts completely. The cheese should blend smoothly into the soup, creating a creamy consistency.
- Season with salt and pepper to taste.
- Preheat your broiler.
- Ladle the soup into oven-safe bowls or ramekins, filling each one nearly to the top.
- Sprinkle a generous amount of shredded cheddar cheese over each bowl.
- Place the bowls under the broiler for 2-3 minutes or until the cheese is bubbly and golden brown. This gives the soup a crispy, cheesy finish that perfectly complements the creamy broth.
