Poblano Soup

As long as there are gray, damp days during winter, there’s room for a comforting roasted poblano soup. It’s an instant pick-me-up and surprisingly filling too. Once you’ve taken care of roasting the peppers, everything easily comes together in a single pot.

The original poblano pepper soup recipe has its heart in Puebla, Mexico, where the smoky peppers come from. It’s a twist on a classic roasted red pepper soup, but you can celebrate the heritage of this cream of poblano soup with melted Mexican queso, tortillas and a crisp cerveza to temper the smokey spice.

Ingredients for Poblano Soup

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• Poblano peppers: These green peppers are smoky rather than spicy but you need to remove the skin to release the flavor.
• Chicken broth: Use a reduced-sodium broth, some of it to make the pepper puree, and the rest for the coup base.
• Butter: Unsalted butter gives the soup a glossy finish and helps the flour thicken the soup.
• Onion: Finely chop a red onion for its sweet flavor and pungent aroma.
• Garlic: Mince a couple of garlic cloves for their fragrance.
• Salt: You only need a little to fill out the flavors.
• Pepper: There’s heat in the poblano peppers, but freshly ground pepper adds aroma.
• All-purpose flour: Thickens the soup to give it velvety consistency.
• Chicken breast: Use shredded or cubed chicken breast for substance.
• Corn: A can of drained kernel corn adds sweetness and a creamy texture.
• Cream: Most of the creaminess comes from cream itself. You can use half-and-half to keep the calories down.
• Cilantro: Fresh minced cilantro gives that final flourish of fragrance.

Directions

Step 1: Roast the poblano peppers

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Place the peppers on a foil-lined baking sheet. Broil for about five minutes until the skins blister, rotating with tongs until all sides are blackened. Immediately place the peppers in a large bowl and allow to cool, covered, for 20 minutes.

Editor’s Tip: Pepper skins have a tough waxy texture, which is why you want to char and remove them. To speed things up, place the hot peppers in a ziplock bag where they’ll steam slightly. The skins should slide off easily once cool.

Step 2: Prepare the pepper puree

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Peel off and discard the charred skin. Remove the stems and seeds. Place the peppers into a blender with some of the chicken broth and puree until smooth.

Step 3: Simmer the soup

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In a Dutch oven or large sauce pot, melt the butter over a medium heat. Add the chopped red onion, and cook for 4 to 5 minutes until tender. Add the garlic, salt and pepper, and cook one minute longer. Add the flour, stir for 2 to 3 minutes until browned. Slowly whisk in the remaining chicken broth and simmer for 4 to 5 minutes until thickened.

Add the pepper puree, shredded chicken, corn kernels and cilantro. Simmer on low heat for 10 to 12 minutes until the flavors are melded. Stir in the cream and heat through. Serve with toppings as desired.

Jonathan Melendez for Taste of Home

Poblano Soup Variations

• Use cornstarch: You can also thicken the soup with cornstarch and water to achieve a similar consistency
• Try vegetable broth: Try using your own homemade vegetable broth if you want complete control over the seasoning and flavors (and salt).
• Swap chicken for bacon or sausage: For a bolder meat flavor, chop up fried strips of bacon or use slices of smoked sausage instead of (or in addition to) the shredded chicken.

How to Store Poblano Soup

Allow the soup to cool and store in an airtight container for 3 to 5 days in the refrigerator. Reheat on the stovetop when ready. The flavors improve over time.

Can you freeze poblano soup?

If you’re batch cooking, freeze portions of poblano soup in a freezer-safe container for up to six months, then simply thaw overnight in the refrigerator. It’s better to leave out the cream if you’re planning to freeze the soup. Leave it for when you reheat the soup.

Poblano Soup Tips

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What can I serve with poblano soup?

As a classic Mexican appetizer, this poblano soup recipe is best served with sour cream, shredded Mexican cheese on top and crispy tortilla strips. You can use any shredded cheese that melts quickly, but Mexican queso has that tangy note that brightens up the flavor.

Is there a dairy-free version for cream of poblano soup?

You don’t have to use dairy milk to get a creamy consistency. Try coconut milk or a nut milk (such as cashew) instead. As a cheese substitute go for vegan cheese, or consider topping the soup with avocado slices or pumpkin seeds. It won’t be cheesy, but it will give you that oily mouth feel.

What can I make with any leftover poblano peppers?

Poblano peppers are a versatile ingredient to have in the kitchen, so if you’re not using them all, we’ve got plenty of poblano pepper recipes to try. Leave the skin on and fill them with ground meat for an easy stuffed poblanos dish or save some for breakfast and treat everyone to loaded huevos rancheros.