Ingredients
Serves: 3-4 servings
FOR THE SOUP:
2 roasted poblano chiles, sliced (click for directions on roasting)
2 tablespoons canola oil
½ cup yellow onion, thinly sliced
2 cloves garlic, chopped
2 cups chicken stock
1 teaspoon cumin
½ cup heavy cream (you can also use half and half)
2 tablespoons cornstarch
1 ¼ cups shredded white cheddar cheese
Salt and pepper, to taste
FOR THE CHILI OIL:
1 cup olive oil
21/2 teaspoons red pepper flakes
Preparation
