Ingredients

• 3 poblano chiles, cut in half and seeded
• 8 ounces Cotija cheese
• 2 tablespoons unsalted butter, reserved
• 1/4 white onion, chopped
• 2 ounces Jack cheese, shredded
• 32 ounces organic chicken broth
• 1 bunch fresh cilantro, stems removed
• 4 teaspoons cornstarch
• 2 ounces roasted pumpkin seeds
• Salt to taste

Instructions

1. Heat grill to medium high heat. Grill chiles skin side down for 5 minutes or until blistering. Remove from heat and allow to slightly cool.
2. While chiles are cooling, grill Cotija cheese on all sides until browned, 2-3 minutes. Remove from heat and allow to cool. Cube cheese and reserve for garnish.
3. Remove blistered skin from chiles. Reserve 1 chile and dice for garnish.
4. In a medium sauce pan over medium heat, melt 1 tablespoon butter.
5. Stir in onions and remaining chilies. Sauté until tender.
6. Stir in Jack cheese.
7. Pour in chicken broth and bring to a hard boil. Add cilantro. Boil for 30 seconds and remove from heat.
8. Using an immersion blender, purée until smooth.
9. Stir in 1 tablespoon butter.
10. Make a cornstarch slurry by whisking together 4 teaspoons cornstarch and 4 teaspoons cold water or chicken broth. Stir in slurry to soup to thicken. Season with salt to taste.
11. Garnish with pumpkin seeds, diced poblano chili, and grilled Cotija cheese.