Recipe by MARBALET
"This recipe uses roasted poblano chiles. They are fairly spicy and very flavorful."
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salt and pepper to taste
I make a version of this soup that is beyond DELICIOUS! I add crispy bacon, some cream cheese and I could eat this every day!!! Also, I sometimes add some potatoe flakes just to thicken it up. By itself it is not a thick soup but the flavor is amazing.
Also, you can buy strips of frozen poblano peppers at my local walmart for very cheap which makes this super quick and easy!
As written it just didn't have much flavor. After adding garlic, cumin, seasoning salt, 1&1/2c corn, garnishing with diced white onion and fresh cilanto we enjoyed it very much. Will make again with these changes. Our soup bowls are not very big and we got just 4 servings and that was with the corn added. Thanks Holly for the inspiration.
I have made this soup-it is wonderful!!! BUT NEVER, NEVER RUN YOUR PEPPERS UNDER WATER IF YOU BROIL OR ROAST-YOU WASH AWAY ALL THE SMOKEY FLAVOR. The purpose of broiling or roasting peppers is the smokey flavor.
Soup is great, with some changes. I subbed mexican crema for the milk, added cumin, garlic, a can of corn, a can of black beans, and a can of diced tomatoes. Turned out delicious! Ate it as a soup the first day, then rolled chicken in tortillas and made it a variation of enchiladas for the next meal. Versatile as either a soup or a sauce.
Delicious! I roasted the peppers over the flame of my gas cooktop and used stock made from the carcass of the turkey I smoked at Thanksgiving. The soup was just at the top edge of the heat (as in spicy heat, not temperature heat).
This recipe was waaaaayyy to HOT! I mean painful to eat...and I love spicy foods. I even used 5 peppers (the recipe calls for 6). The taste was very nice however, so I think if I make it again I would remove all the seeds which are what give it the zing. It was a little too chunky so I strained it and added some cream which created a very smooth and creamy soup.
This was good but as one person said, more of a sauce. To make it more like soup I added grilled chicken breast and a can of Mexican corn. I also added minced onion and minced garlic and white pepper. It was very thin for our liking, so I added about 2 Tbsp. of corn starch to thicken it more. I served it with some shredded Cheddar Jack cheese on top and a sprinkle of paprika for color, with chips on the side. It'd also be good with rice put in.
I scaled this down to 2 servings, but I used 2 peppers instead of 3 because the peppers I bought were very large. Our oven doeesn't have a broiler, so I did what another reviewer said, and roasted the peppers over my gas stove top, which worked nicely. Poblano peppers are not very spicy to begin with, they are a step above bell peppers in regards to heat. However, when you roast any pepper over a flame, the flavor is intensified, so it does seem to have more spice. I enjoyed this soup, I love the taste. I did not add the salt (I don't like a lot of salt in my food), but I wish I had added a dollop of sour cream, as others suggested. I'll give that a try next time. Thanks, MARBALET.
* Percent Daily Values are based on a 2,000 calorie diet.
Poblano Chile Pepper Soup
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 83
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