Ingredients
8 poblano peppers
2 tbsp butter
2 tbsp olive oil
1 onion, diced
4 garlic cloves, minced
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cumin
1 tsp salt
1 tsp black pepper
2 cup spinach
1 block cream cheese
2 cup chicken broth
1 cup heavy cream
1 cup chihuahua cheese
Crema
Cilantro
Queso Fresco
Directions
Step 1
With your oven on the broiler setting, or over a gas stove, char the poblano peppers, once blackened all over, cover them to steam for 5-10 minutes(In a plastic bag works best. Once steamed, removed as much as the charred skins as possible, cut a slit down the middle and remove all the seeds. Chop 2 of the poblanos into strips or smaller pieces, the other 6 will get blended up.
8 poblano peppers
Step 2
In a large Dutch oven, heat up the oil and butter. Once hot, add in the diced onion and minced garlic. Cook for 5-7 minutes.
2 tbsp butter
2 tbsp olive oil
1 onion, diced
4 garlic cloves, minced
Step 3
Add in all of the spices and cook for 4 more minutes then turn off heat and let cool down.
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cumin
1 tsp salt
1 tsp black pepper
Step 4
To a blender(working in batches if needed), add the 6 whole poblanos, cream cheese, spinach, onion/garlic mixture and chicken broth. Blend until smooth and creamy.
8 poblano peppers
2 cup spinach
1 block cream cheese
2 cup chicken broth
Step 5
Once blended, add back to the pot on medium heat.
Step 6
Stir in the heavy cream to combine and the 2 diced Chiles poblanos.
1 cup heavy cream
Step 7
Slowly add in the 1 cup of cheese until fully combined.
1 cup chihuahua cheese
Step 8
Serve in bowls and top off with cilantro, crema and queso fresco. You can also make quesadillas to serve and dip into the soup.
Crema
Cilantro
Queso Fresco
