Cheddar Cheese and Poblano Chili Soup Recipe

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Cheddar Cheese and Poblano Chili Soup
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  1. Heat bacon fat in large sauce or soup pan over medium heat. Add onion, shallots, garlic, jalapeno and chili powder. Sauté 2 minutes or until soft. Add cilantro, epazote, cumin and beer. Bring to a boil. Boil 5 minutes or until liquid has reduced by half. Add chicken broth and bring to a boil. Knead butter and flour together until a paste forms. Slowly whisk into boiling soup, mixing until smooth. Lower heat and simmer, uncovered, about 40 minutes.
  2. Remove soup from heat and immediately stir in cheese. Pour into blender by batches and blend until smooth. Add chiles. Season with salt and lime juice. Pour into soup bowls and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 396.55 Kcal (1660 kJ)
Calories from fat 211.94 Kcal
% Daily Value*
Total Fat 23.55g 36%
Cholesterol 44.33mg 15%
Sodium 243mg 10%
Potassium 334.56mg 7%
Total Carbs 32.98g 11%
Sugars 3.32g 13%
Dietary Fiber 1.49g 6%
Protein 15.79g 32%
Vitamin C 7mg 12%
Vitamin A 0.1mg 2%
Iron 0.7mg 4%
Calcium 232mg 23%
Amount Per 100 g
Calories 112.39 Kcal (471 kJ)
Calories from fat 60.07 Kcal
% Daily Value*
Total Fat 6.67g 36%
Cholesterol 12.56mg 15%
Sodium 68.87mg 10%
Potassium 94.82mg 7%
Total Carbs 9.35g 11%
Sugars 0.94g 13%
Dietary Fiber 0.42g 6%
Protein 4.48g 32%
Vitamin C 2mg 12%
Iron 0.2mg 4%
Calcium 65.7mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.6
  • 11

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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