Poblano Soup

Name: Poblano Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 quarts
Cuisine: North America, Mexican
Ingredients: 4 poblano peppers; 3 cups reduced-sodium chicken broth, divided; 1/4 cup butter; 1 small red onion, finely chopped; 2 garlic cloves, minced; 1-1/4 teaspoons salt; 1/4 cup all-purpose flour; 2 cups cubed or shredded cooked chicken breast; 1 can (15 ounces) whole kernel corn, drained; 2 tablespoons minced fresh cilantro; 1 pint half-and-half cream; 1/2 teaspoon pepper; Sour cream, shredded cheese and fried tortilla strips, for serving

Total Time Prep: 20 min. + standing Cook: 25 min.

Yield 2 quarts

Test Kitchen Approved

Roasting the poblano peppers really releases the smoky flavor for this warming poblano soup. The creaminess balances the subtle heat nicely.

Ingredients

4 poblano peppers
3 cups reduced-sodium chicken broth, divided
1/4 cup butter
1 small red onion, finely chopped
2 garlic cloves, minced
1-1/4 teaspoons salt
1/4 cup all-purpose flour
2 cups cubed or shredded cooked chicken breast
1 can (15 ounces) whole kernel corn, drained
2 tablespoons minced fresh cilantro
1 pint half-and-half cream
1/2 teaspoon pepper
Sour cream, shredded cheese and fried tortilla strips, for serving

Directions

Place peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 20 minutes.
Peel off and discard charred skin. Remove stems and seeds. Place peppers into blender with 1/4 cup broth; puree until smooth.
In a Dutch oven or large sauce pot, melt butter over medium heat. Add onion, cook until tender, 4-5 minutes. Add garlic, salt and pepper, cook one minute longer. Add flour, cook and stir until browned, 2-3 minutes. Slowly whisk in remaining 2-1/2 cups broth; simmer until thickened, 4-5 minutes. Add pepper puree, chicken, corn and cilantro. Simmer on low heat until flavors are melded, 10-12 minutes. Stir in cream; heat through. Serve with toppings as desired.

Nutrition Facts

1 cup: 246 calories, 13g fat (8g saturated fat), 72mg cholesterol, 836mg sodium, 14g carbohydrate (7g sugars, 3g fiber), 15g protein.

This is my all-time favorite soup—rich and creamy with just the right amount of spice to warm you up on a cold day! It's perfect garnished with sour cream, shredded cheddar and crispy tortilla strips. —Jennifer Stowell, Deep River, Iowa

Recipe Creator

Community Cook