Ingredients
For the soup base:
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 poblano peppers, roasted, peeled, and chopped
- 1 jalapeño (optional, for extra heat), finely chopped
- 1 red bell pepper, diced
- 1 cup corn kernels (fresh or frozen)
- 1 can (400g) diced tomatoes
- 500 ml chicken or vegetable broth
- 250 ml heavy cream (or half-and-half)
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- Salt and pepper to taste
For the cheesy filling:
- 1 ½ cups shredded Monterey Jack or Oaxaca cheese
- ½ cup cream cheese, softened
- 1 tbsp flour (for thickening)
Optional toppings:
- Fresh cilantro, chopped
- Tortilla chips
- Shredded cheese or sour cream
Instructions
- Roast the Peppers
- Preheat the oven to 220°C (425°F).
- Place poblano peppers on a baking sheet and roast 15–20 minutes, turning occasionally, until blistered.
- Transfer them to a bowl, cover with plastic wrap, and let them steam 10 minutes. Peel off the skins, remove seeds, and chop roughly.
- Make the Soup Base
- In a large pot, heat olive oil over medium heat.
- Sauté onion and garlic until fragrant, about 3 minutes.
- Add diced bell pepper, jalapeño (if using), corn, and roasted poblanos. Cook 5 minutes.
- Stir in cumin, smoked paprika, chili powder, salt, and pepper.
- Add Liquids and Simmer
- Pour in broth and diced tomatoes. Bring to a boil, then reduce heat to low and simmer 10 minutes.
- Blend part of the soup (about half) using an immersion blender to make it creamy while leaving some texture.
- Add Cheese and Cream
- Whisk in heavy cream, cream cheese, and shredded cheese until melted and smooth.
- Sprinkle in flour to slightly thicken if desired. Simmer 5–10 more minutes on low heat.
- Serve
- Garnish with roasted poblano halves filled with melted cheese (like a traditional chili relleno).
- Top with chopped cilantro and serve with tortilla chips or warm corn tortillas.