Chiles Rellenos Soup

Instructions

1. Roast the poblanos
   Place poblano peppers directly over an open flame on a gas stove or under a broiler, turning occasionally until the skin is charred and blistered all over. Transfer to a paper bag and close tightly for 10 minutes. When cool enough to handle, peel off the charred skin, remove stems and seeds, and dice the flesh.
2. Prepare the base
   Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Stir in the ground cumin and cook for 30 seconds.
3. Create the soup
   Add the diced roasted poblanos to the pot and stir to combine. Sprinkle the flour over the mixture and stir continuously for 2 minutes to cook the flour. Gradually whisk in the chicken broth to avoid lumps. Bring to a simmer and cook for 15 minutes.
4. Blend the soup
   Remove pot from heat. Using an immersion blender, blend until mostly smooth but still leaving some texture. Alternatively, transfer half the soup to a blender, blend until smooth, and return to the pot.
5. Add cream and cheese
   Return the pot to medium-low heat and stir in the heavy cream. Gradually add the Monterey Jack cheese and half of the queso fresco, stirring until completely melted and incorporated. Add the corn kernels and dried oregano.
6. Season and finish
   Season with salt and pepper to taste. Simmer for an additional 10 minutes, stirring occasionally, until the soup has thickened slightly and all flavors have melded together.