Recipe by MARBALET
"This delicious soup is quite similar to ones found in well known restaurants. Hope you like spicy!"
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3 (6 inch)
ground black pepper
fresh poblano chile pepper, seeded and minced
cooked and chopped chicken
shredded Monterey Jack cheese
fresh poblano chile pepper, seeded and chopped
6 (6 inch)
corn tortillas, cut into strips and toasted for garnish
My husband and I made this and it came out super tasty. It was thick, but that was okay for us If you are like another reviewer and expect something not too thick, reduce the amount of flour and corn tortillas or add more stock.
We added some mushrooms and canned corn when we added the chicken and those were really nice additions. I will defintely make this again, but next time I am going to roast and peel the poblanos since I think that will add a nice roasted flavor and remove the tough texture of the skin.
Need to make sure to make the tortillas really fine. Mine turned out too thick, I also added more poblanos because it did not have enough flavor. I topped w/ some avocado, cilantro, lime, & black olives which seemed to help. It was actually better the second day.
This was very tasty and we enjoyed it very much - rather "substantial" and filling. I took the advice of other reviewers and I used a good heaping 1/2 cup of the chopped peppers, and added more chicken stock to thin the soup a bit as it cooked to get it to a not overly thick consistency. I also used closer to a cup of chopped chicken to make it even more of a meal. My only other comment is it makes a lot less than I expected: I do not know how Holly gets 9 servings from this unless they are very small. I would say you get more like four salad/cereal bowl sized servings, so you may want to double this recipe if you want more for seconds or leftovers.
I have already made this 3 times. Be warned... you have to add WAY more liquid to it. I think I used about 8 cups of chicken broth last time. As a result I had to up the tortilla and flour mixture, but just by a little. I garnish it with cheddar cheese, the tortilla strips, and also cilantro and green onions. Those garnishes make the flavor perfect, IMO. I am in love with this soup! It is really filling.
I'd give it 3.5 if I could. It was good enough but just didn't do it for us. I was a little turned off by the aroma but the taste was good. I had to double the recipe to get 5 1.5C servings. After eating a bowl, we agreed that it would benefit from more chicken or something. It reminded me of a creamy casserole without the "stuff". I would use some ideas from it again but probably not remake it as written.
I didn't have any problems at all. Tasted really good. Will probably make it again. Jeanie Bean
I really loved the flavor of this soup. I think the name is misleading because the cheese is simply a garnish, not a main ingredient. Of course, that was instantly evident from reading the recipe and I decided to go ahead. I liked the corn tortillas as the thickening agent and I decided to roast my poblano to add a depth of flavor. Based on most of the reviews, I added more chicken stock, but otherwise kept the ingredient amounts the same. This was made to go with chicken fajitas, so I didn't add the chicken either. I will definitely make this again.
I love this soup, but the servings are WAY off! I halved the recipe (for 2 people) and we didn't even get a full bowl each. Great soup though... Only change was that I added about 1/2 cup chicken to the halved recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Restaurant-Style Cheesy Poblano Pepper Soup
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 91
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