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Poblano Chile Pepper Soup

SUBMITTED BY: MARBALET  PHOTO BY: MELY C. 

"This recipe uses roasted poblano chiles. They are fairly spicy and very flavorful."
Poblano Chile Pepper Soup Recipe
RECIPE RATING:
This recipe has been rated 24 times with an average star rating of 3.7
Read Reviews (21)
PREP TIME  30 Min
COOK TIME  30 Min
READY IN  1 Hr

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 6 poblano peppers
  • 2 cups chicken broth
  • salt and pepper to taste
  • 1/2 teaspoon ground nutmeg
  • 2 cups milk
  • 3 tablespoons margarine
  • 1 tablespoon all-purpose flour

DIRECTIONS

  1. Preheat oven to broil. Place poblano chile peppers on a cookie sheet and place in oven. Allow skin to blacken and blister, turning the chile peppers until all sides are done. (Note: Do not overcook.) When they are done, place them in a paper bag and seal. In about 15 to 20 minutes, take them out of the bag and peel the skin off each one under running water. Remove the stems and seeds.
  2. In a blender, combine the chile peppers, broth, salt and pepper to taste and nutmeg. Blend until smooth. In a small saucepan over medium heat, warm the milk and set aside. In another saucepan over medium heat, melt the butter or margarine, add the flour and stir well. Add the warmed milk and stir until well blended. Add the chile pepper mixture and mix well. Reduce heat to low and simmer for 30 minutes.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 3.67 star rating.
Reviewed on Nov. 6, 2007 by Miss Kris 
I make a version of this soup that is beyond DELICIOUS! I add crispy bacon, some cream cheese... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 3.67 star rating.
Reviewed on Feb. 17, 2003 by Dancing Cook from NC 
Delicious! I roasted the peppers over the flame of my gas cooktop and used stock made from... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 3.67 star rating.
Reviewed on Feb. 17, 2003 by SARAHJE 
This recipe was waaaaayyy to HOT! I mean painful to eat...and I love spicy foods. I even used... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 3.67 star rating.
Reviewed on May 1, 2007 by Marie C. 
As written it just didn't have much flavor. After adding garlic, cumin, seasoning salt, 1&1/2c... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 3.67 star rating.
Reviewed on Mar. 18, 2008 by { Heidi } 
I scaled this down to 2 servings, but I used 2 peppers instead of 3 because the peppers I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 3.67 star rating.
Reviewed on Aug. 25, 2006 by SLICK4U 
Well, everybody's heat tolerance is differet, and it is true these peppers can vary. I left... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 3.67 star rating.
Reviewed on Jun. 8, 2007 by JulieCC 
This was good but as one person said, more of a sauce. To make it more like soup I added... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 3.67 star rating.
Reviewed on May 14, 2008 by KUSHAL512 
Yummy! Great flavor, good texture MORE
The reviewer gave this recipe 4 stars. This recipe averages a 3.67 star rating.
Reviewed on Apr. 29, 2007 by mmonica5 
This was a great recipe! I had to tweak it a bit, hence the 4 stars. I used 5 peppers instead... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 3.67 star rating.
Reviewed on Dec. 20, 2007 by grunig 
It definitely needs tweaking but is a great base recipe. I even added canned tomatoes to... MORE

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Nutritional Information
Poblano Chile Pepper Soup

Servings Per Recipe: 5

Amount Per Serving

Calories: 143

  • Total Fat: 9.2g
  • Cholesterol: 8mg
  • Sodium: 436mg
  • Total Carbs: 9.4g
  •     Dietary Fiber: 2g
  • Protein: 6.4g

VIEW DETAILED NUTRITION

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