Caldo Largo (Creamed Poblano Soup) Serves 6
The poblano chiles used in this creamy soup give it a bit more kick than bell peppers, but not as much of a wallop as jalapeños. Its creamy texture comes from yogurt rather than calorie-ridden heavy cream.

Prep Time: 15 minutes
Cooking Time: 30 minutes

1 medium onion, sliced
4 cloves garlic, minced
6 poblano chiles, roasted, peeled and cut in thin strips
1 tablespoon sunflower or sesame oil
1 quart vegetable stock or water
2 cups nonfat yogurt or sour cream
8 ounces Monterey Jack cheese, cubed (optional)
Sea salt to taste

1. Sauté onion, garlic and chiles in the oil for 10 minutes on medium heat. Add the stock and simmer for 15 more minutes.

2. Add the broth gradually to the yogurt, stirring until blended after each addition. Add the salt and heat on low for a few minutes, stirring constantly. Don't allow the soup to boil or the yogurt will curdle.

3. Distribute the cheese cubes in the bottoms of six bowls. Pour the hot soup over the cheese and serve immediately.