chile poblano soup recipe

Written ByJenny Smyth Posted on
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The Best chile poblano soup recipe

I’ve always been fascinated by the rich flavors and history of Mexican cuisine, and one dish that never fails to impress me is Chile Poblano Soup. This hearty soup has its roots in the state of Puebla, where it’s a staple during the Day of the Dead celebrations.

The dish is made with roasted poblano peppers, which are carefully selected and dried to bring out their unique smoky flavor. When cooked with tender chicken, aromatic spices, and a touch of cream, this soup becomes a true delight for the senses.

My family loves it when I serve it for special occasions or as a comforting meal on a chilly day. I love that this recipe is not only delicious but also packed with nutrients from the peppers and chicken broth.

It’s a perfect meal to enjoy while curled up with a good book or sharing with loved ones around the dinner table.

Creamy Chile Poblano Soup

4.7 from 1734 votes

This creamy chile poblano soup features roasted poblano peppers blended with onion, garlic, and cream for a rich and mildly spicy flavor. It is a comforting and elegant dish that is perfect for a cozy dinner or a festive starter.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

4 large poblano peppers
1 tablespoon olive oil
1 medium white onion, chopped
3 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup heavy cream
1 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
1/2 cup shredded Monterey Jack cheese, for garnish
Fresh cilantro, chopped, for garnish

👨‍🍳Directions

1Preheat the oven to 425°F.
2Place the poblano peppers on a baking sheet and roast for 20 to 25 minutes, turning once, until the skins are charred and blistered on all sides.
3Transfer the roasted peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes.
4Then peel off the skins, remove the stems and seeds, and roughly chop the peppers.
5In a large pot, heat the olive oil over medium heat.
6Add the chopped onion and cook for 5 to 7 minutes, stirring occasionally, until the onion is soft and translucent.
7Add the minced garlic and cook for 1 minute until fragrant, stirring constantly.
8Then add the chopped poblano peppers and ground cumin, and cook for 2 minutes to blend the flavors.
9Pour in the broth and bring the mixture to a boil.
10Reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
11Use an immersion blender to puree the soup until smooth, or carefully transfer the mixture to a blender and blend in batches.
12Return the pureed soup to the pot.
13Stir in the heavy cream, salt, and black pepper.
14Heat the soup over low heat for 5 minutes, stirring occasionally, until it is hot but not boiling.
15Ladle the soup into bowls and garnish with shredded Monterey Jack cheese and fresh cilantro before serving.

🔧Equipment

Oven
Baking sheet
Large pot
Blender or immersion blender
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 28g💛Saturated Fat: 15g❤️Cholesterol: 80mg🧂Sodium: 900mg🌾Total Carbs: 18g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 8g

📝Notes

Tips: For extra heat, leave some of the seeds in the roasted poblano peppers. You can substitute half-and-half for the heavy cream to lighten the soup, and vegetable broth makes this recipe vegetarian.

Watch Video Of How Creamy Chile Poblano Soup Works

This chile poblano soup is one of those recipes that I always come back to because it is simple, comforting, and full of flavor. I love that I can store it in the fridge for a few days and reheat it for a quick lunch or dinner.

When I make a big pot, I often freeze half in single portions so I have a ready meal on busy weeks. For serving, I like to top each bowl with a swirl of crema, some crumbled cotija cheese, and a few fresh cilantro leaves.

It also goes well with warm tortillas or a side of rice. Whether it is a casual family dinner or a holiday gathering, this soup always gets compliments.

I hope you try it and make it your own, because it truly is a dish that works for any occasion.

❓ Frequently Asked Questions About Creamy Chile Poblano Soup

Q1: What are the health benefits of Chile Poblano Soup?

This soup is an excellent source of vitamins A and C, potassium, and fiber from the roasted peppers and chicken broth. The antioxidants in the peppers can help protect against cell damage and reduce inflammation in the body. Additionally, the soup’s high water content makes it an excellent choice for those looking to stay hydrated during the colder months.

Q2: Can I use fresh poblano peppers instead of dried ones?

While fresh peppers will give you a different flavor profile, you can still use them in this recipe. Simply roast them before adding them to the pot for added depth of flavor. However, keep in mind that fresh peppers won’t have the same intense smokiness as dried ones.

Q3: How do I store leftover Chile Poblano Soup?

You can store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months. When reheating, make sure to stir well and adjust seasoning if needed.

Q4: Can I make this recipe vegetarian or vegan?

Yes, you can substitute chicken with your preferred protein source – tofu works well – or omit it altogether for a plant-based option.

Q5: What type of cream should I use in this recipe?

You can use heavy cream or half-and-half for added richness and creaminess. Alternatively, you can opt for dairy-free alternatives like coconut cream or almond milk for a lighter version.

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