Potato and Cheese soup with Chorizo and Poblano

By lorik

Lime juice adds brightness to the soup and helps all the ingredients shine. But to keep it from becoming bitter tasting, be sure to add it at the end of cooking.

Ingredients

• CHAR:
• 4 poblano chiles
• MEANWHILE, COOK:
• 1 lb. Mexican pork chorizo, casing removed
• MELT: 4 Tbsp. unsalted butter
• 1 cup diced onions
• 2 Tbsp. minced fresh garlic
• 2 tsp. each hot chili powder and ground cumin
• 1 tsp. ground coriander
• 2 Tbsp. all-purpose flour
• STIR IN:
• 4 cups low-sodium chicken broth
• 2 lb. russet potatoes, peeled and diced
• 3 cups shredded Mexican four blend cheese (12 oz.)
• 2 cups half-and-half
• 1/3 cup fresh lime juice
• Salt and black pepper to taste
• Queso fresco cheese Lime wedges

Details

Servings 6
Cooking time 60mins
Adapted from cuisineathome.com

Preparation

Step 1

Char poblanos over a gas flame on all sides. Transfer poblanos to a bowl, cover with plastic wrap, and let steam 15 minutes. Peel, seed, and dice poblanos. Meanwhile, cook chorizo in a large pot over medium heat until cooked through, about 10 minutes, breaking up chunks with a potato masher. Transfer chorizo to a paper-towel-lined plate. Melt butter in same pot over medium heat until foamy. Add onions, garlic, chili powder, cumin, and coriander and sweat until onions soften, about 5 minutes. Stir in flour and cook 1 minute. Stir in broth and potatoes; bring to a boil and cook, partially covered, until potatoes are fork-tender, about 15 minutes. Crush potatoes with a potato masher to desired consistency, then stir in cheese and half-and-half until cheese melts. Stir in lime juice and season with salt and black pepper. Top servings with chorizo, poblanos, and queso fresco; serve with lime wedges.

Per serving: 905 cal; 62g total fat (32g sat); 181mg chol; 1337mg sodium; 49g carb; 4g fiber; 41g protein