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READY IN 1 hr

Poblano Chile Pepper Soup

Read Reviews (40)

"This recipe uses roasted poblano chiles. They are fairly spicy and very flavorful." — MARBALET

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Original recipe makes 4 to 6 servings Change Servings

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

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Directions

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.
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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PREP 30 mins
COOK 30 mins
READY IN 1 hr

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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!

—Miss Kris

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Most Helpful Critical Review

May 01, 2007

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.

—Marie C.

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50 Ratings

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Nov 04, 2009

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.

—Robin

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Aug 18, 2009

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.

—chrissy

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Feb 17, 2003

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).

—Dancing Cook from NC

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Feb 17, 2003

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.

—SARAHJE

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Jun 08, 2007

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.

—JulieCC

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Mar 18, 2008

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.

—MBKRH

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Nutrition

Calories
143 kcal
7%

Carbohydrates
9.3 g
3%

Cholesterol
8 mg
3%

Fat
9.2 g
14%

Fiber
2 g
8%

Protein
6.3 g
13%

Sodium
427 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Poblano Chile Pepper Soup

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 143
Calories from Fat: 83

% Daily Value *
Total Fat 9.2g 14 %
Saturated Fat 2.6g 13 %
Cholesterol 8mg 3 %
Sodium 427mg 17 %
Potassium 376mg 11 %
Total Carbohydrates 9.3g 3 %
Dietary Fiber 2g 8 %
Protein 6.3g 13 %
Sugars 6.1g
Vitamin A 13 %
Vitamin C 76 %
Calcium 16 %
Iron 6 %
Thiamin 10 %
Niacin 22 %
Vitamin B6 15 %
Magnesium 8 %
Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.