Best 3 Poblano Chile Pepper Soup Recipes

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Indulge in the smoky, savory goodness of Poblano Chile Pepper Soup, a traditional Mexican dish that harmonizes the authentic flavors of roasted poblano peppers with a medley of vegetables, aromatic spices, and a touch of tangy tomatillos. This flavorful soup is not only a culinary delight but also a vibrant canvas for culinary creativity. Our collection of recipes caters to various dietary preferences, offering both a classic meat-based version and a delightful vegetarian alternative. Dive into the vibrant world of Mexican cuisine and let the warmth of this comforting soup tantalize your taste buds.

Let's cook with our recipes!

ROASTED POBLANO SOUP - RECIPE



Roasted Poblano Soup - Recipe image

A recipe for earthy poblano peppers, roasted and peeled, simmered with onion, celery, carrots and spinach with the perfect seasoning blend, then pureed for a wonderfully creamy soup. Break out the bowls!

Provided by Mike Hultquist

Categories     Main Course

Time 55m

Number Of Ingredients 13

1 pound poblano peppers (about 8-10 poblano peppers)
1 tablespoon olive oil
1 medium onion (chopped (white or yellow))
1 medium carrot (peeled and chopped)
1 stalk celery (chopped)
3 cloves garlic (chopped)
1 cup chopped spinach (loosely packed)
2 tablespoons Cajun seasonings (or use a Creole blend)
Salt and pepper to taste
2 cups chicken stock
1 cup milk
¼ cup Mexican crema (or sour cream)
FOR SERVING: Spicy chili oil, chili flakes, pepper slices, fresh chopped parsley

Steps:

  • Set your oven to broil. Slice the poblano peppers in half lengthwise and place them on a lightly oiled baking sheet, skin sides up.
  • Broil the poblanos about 15 minutes, until the skins char and blacken. They should puff up.
  • Remove, cool slightly, then peel off the skins and discard them along with the seeds and stems.
  • Rough chop the poblanos and set them aside.
  • While the poblanos are roasting, heat a large pot to medium heat and add the olive oil.
  • Add the onion, carrot and celery and cook them down about 5 minutes to soften.
  • Add the chopped roasted poblano peppers, garlic, spinach, Cajun seasonings and salt and pepper. Cook another minute, stirring.
  • Add the chicken stock and milk and bring to a quick boil. Reduce the heat and simmer about 30 minutes to let the flavors develop.
  • Remove from heat and stir in the crema or sour cream until it is completely incorporated.
  • Use a stick blender to blend the soup into a thin consistency, or transfer it to a food processor or blender in batches.
  • Serve in bowls and garnish with chili oil, chili flakes, pepper slices and fresh chopped parsley.

Nutrition Facts : Calories 194 kcal, Carbohydrate 20 g, Protein 7 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 17 mg, Sodium 290 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving

POBLANO CHILE PEPPER SOUP



Poblano Chile Pepper Soup image

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

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h

Yield 5

Number Of Ingredients 7

6 poblano peppers
2 cups chicken broth
salt and pepper to taste
½ teaspoon ground nutmeg
2 cups milk
3 tablespoons margarine
1 tablespoon all-purpose flour

Steps:

  • 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.

Nutrition Facts : Calories 143.1 calories, Carbohydrate 9.3 g, Cholesterol 7.8 mg, Fat 9.2 g, Fiber 2 g, Protein 6.3 g, SaturatedFat 2.6 g, Sodium 427 mg, Sugar 6.1 g

CORN AND ROASTED POBLANO SOUP



Corn and Roasted Poblano Soup image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 12

2 quarts milk
2 tablespoons cumin seeds
2 bay leaves
Sprig of fresh rosemary or 1/2 teaspoon dried
1/4 cup olive oil or 4 tablespoons unsalted butter
2 large onions, diced
2 teaspoons salt
4 to 6 garlic cloves, minced
2 teaspoons ground cumin
8 cups fresh or canned corn kernels
6 poblano chilies, roasted, peeled, seeded and diced (see Note)
1 bunch chives, thinly sliced on the diagonal, for garnish

Steps:

  • Combine the milk, cumin seeds, bay leaves and rosemary in a medium saucepan. Place over low heat and bring nearly to a simmer. (Do not boil.) Remove from the heat and let sit 20 minutes to infuse.
  • Heat the olive oil or butter in a large saucepan or stockpot over medium heat. Cook the onions with the salt until golden brown, 15 to 20 minutes. Add the garlic and ground cumin and cook, stirring frequently, 5 minutes. Then stir in the corn kernels and diced chilies and continue cooking over low heat 5 more minutes.
  • Using your finest strainer, strain the infused herbal milk into the corn and chili mixture. Bring to a very slow simmer over low heat. Gently simmer 15 minutes.
  • Pour one third of the soup into a food processor or blender and puree. Stir back into the soup pot. Serve hot with the chives as garnish.

Tips:

  • Select the right poblano peppers: Choose firm, dark green poblano peppers with smooth skin and no blemishes. Avoid peppers that are wrinkled or have soft spots.
  • Roast the poblano peppers properly: Roasting the poblano peppers brings out their smoky flavor and makes them easier to peel. Place the peppers directly over an open flame or under a broiler until the skin is blistered and charred. Then, immediately transfer the peppers to a paper bag or bowl covered with plastic wrap to steam for 15-20 minutes. This will make the skin easier to peel.
  • Use a good quality vegetable broth: The vegetable broth is the base of the soup, so it's important to use a good quality broth. You can use store-bought or homemade vegetable broth. If using store-bought, choose a low-sodium broth.
  • Add some heat: If you like spicy food, you can add some heat to the soup by adding a chopped jalapeño pepper or a pinch of cayenne pepper.
  • Garnish the soup: Before serving, garnish the soup with chopped cilantro, sour cream, and crumbled queso fresco. This will add a pop of color and flavor to the soup.

Conclusion:

This poblano chile pepper soup is a delicious and easy-to-make soup that is perfect for a cold winter day. The soup is creamy, smoky, and slightly spicy, with a hint of sweetness from the corn. It is a great way to use up leftover poblano peppers, and it is also a healthy and nutritious meal. So next time you have some poblano peppers on hand, give this soup a try!

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