Caldo Largo (Cream Of Chile Poblano) - cooking recipe

Ingredients

1 medium onion, chopped
4 garlic cloves, minced
6 poblano chiles (roasted, peeled, and cut into strips)
1 tablespoon vegetable oil
1 quart vegetable stock
2 cups low-fat plain yogurt or 2 cups sour cream
2 cups monterey jack cheese, cubed
salt, to taste

Preparation

In a saucepan, heat the oil and saute the onion, garlic and chiles on medium heat for 10 minutes. Add the stock and simmer for 15 minutes.
In another saucepan, add the yogurt. Slowly add the broth to the yogurt, one cup at a time, blending well after each addition. Add the salt.
Heat on low for a few minutes, stirring constantly. Do not boil the soup.
Distribute the cheese between six bowls and pour the soup over the cheese in each bowl. Serve immediately.