Best 5 Creamy Poblano Soup Recipes

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Creamy Poblano Soup is a delightful and flavorful dish that will tantalize your taste buds and warm your soul on a chilly day. Made with roasted poblano peppers, a medley of vegetables, a splash of cream, and a hint of spice, this soup strikes the perfect balance between creamy and savory. Whether you're a seasoned home cook or a beginner in the kitchen, this easy-to-follow recipe will guide you through the process of creating a delicious and comforting bowl of Creamy Poblano Soup that will leave you craving for more.

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CREAMY CORN AND POBLANO SOUP



Creamy Corn and Poblano Soup image

This is another creamy corn dish that has no cream in it - in fact, it has no dairy at all. I simmer the corn cobs to make the stock. When the corn is sweet, so is the soup, and I love the contrast of the sweet, creamy potage against the spicy roasted peppers.

Provided by Martha Rose Shulman

Categories     soups and stews, appetizer, side dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 8

6 ears of corn (5 cups kernels)
6 cups water
Salt to taste
1 tablespoon extra virgin olive oil
1 medium white onion, chopped
2 garlic cloves, minced
2 poblano chilies
1/4 cup chopped fresh cilantro or 2 tablespoons minced chives (optional)

Steps:

  • Take the corn off the cobs. You should have about 5 cups kernels. Set aside 1 cup of the kernels.
  • Place the corn cobs in a large soup pot and add the water. Make sure they are covered or at least floating in the water; you can break them in half if they are very large. Bring to a boil, reduce the heat, partly cover and simmer 30 minutes. Season to taste with salt. Remove and discard the cobs. Line a strainer with cheesecloth and set it over a bowl. Strain the broth and measure out 5 cups. Freeze any leftover broth.
  • Heat the oil over medium heat in a heavy soup pot and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds, and then add the 4 cups of corn kernels and salt to taste. Cook, stirring often, for 4 to 5 minutes, until the corn is just tender. Add the corn broth and bring to a simmer. Cover and simmer for 30 minutes.
  • Meanwhile roast the chilies, either directly over a gas flame or under a broiler, turning often until they are uniformly charred. Transfer to a plastic bag and seal, or transfer to a bowl and cover tightly. Allow the peppers to cool, then remove the charred skin, rinse and past dry. Remove the seeds and veins (I recommend that you wear plastic gloves for this) and cut in thin strips or dice.
  • Steam the kernels set aside for the garnish for 5 minutes, until tender. Set aside.
  • Working in batches, purée the soup in a blender, taking care to remove the insert from the top and cover tightly with a kitchen towel to avoid splashes. Return to the heat, taste and adjust salt, and heat through.
  • Ladle the soup into bowls. Combine the steamed corn kernels and diced chilies and place a spoonful in the middle of each bowl of soup. Garnish with a sprinkling of cilantro or chives if desired, and serve.

Nutrition Facts : @context http, Calories 109, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 956 milligrams, Sugar 4 grams

CREAMY POBLANO POTATO SOUP



Creamy Poblano Potato Soup image

This potato soup uses not one, but TWO types of potatoes. The mashed thickens and gives creaminess while the scalloped adds texture. The poblanos? Well, they just add a little bit of kick to take this soup to the next level of deliciousness.

Provided by Idahoan

Categories     Trusted Brands: Recipes and Tips     Idahoan®

Yield 6

Number Of Ingredients 12

1 (4 ounce) package Idahoan® Scalloped Homestyle Casserole
1 (4 ounce) package Idahoan® Roasted Garlic Flavored Mashed Potatoes, dry
3 poblano peppers - broiled, skinned, seeded, and diced
3 tablespoons butter
1 large onion, chopped
2 (32 ounce) cartons chicken broth
2 cups milk
Salt and pepper to taste
sour cream
chopped green onions
shredded cheese
diced cooked bacon

Steps:

  • Broil poblanos to blacken skin. Cool, remove skin and seeds, cut into 1/2 dice and set aside.
  • Melt butter over medium heat in a large stock pot. Add onion and saute until starting to soften, about 5 minutes.
  • Add broth and bring to a boil.
  • Crush scalloped potatoes into small pieces and add along with the cheese packet. Cook 30 minutes, or until potatoes are tender.
  • Add milk and bring back to a simmer.
  • Stir in mashed potatoes and diced poblano and simmer 5 to 10 more minutes.
  • Top with assorted toppings and serve.

Nutrition Facts : Calories 323.7 calories, Carbohydrate 27.9 g, Cholesterol 48.4 mg, Fat 17.5 g, Fiber 3 g, Protein 10.9 g, SaturatedFat 9.9 g, Sodium 2170.7 mg, Sugar 7.3 g

CREAMY POBLANO SOUP



Creamy Poblano Soup image

The first time I saw the soup, I thought No Way. It is green. But I did try it and now it is my favorite soup. It is on the spicy side, so mellow it with sour cream or remove jalapeno seeds if you want to.

Provided by Amateur Andrea

Categories     Chicken Breast

Time 3h

Yield 10-12 serving(s)

Number Of Ingredients 19

10 (6 inch) corn tortillas
6 tablespoons flour
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 onion, coarsely chopped
5 poblano chiles or 5 pasilla chilies, coarsely chopped seeds removed
1 jalapeno, cut into chunks
1 1/2 teaspoons garlic, minced
3 slices butter
3 -5 lbs chicken breasts
4 chicken bouillon cubes
1 -2 cup carrot, coarsely chopped
1 -2 cup celery, coarsely chopped
2 cups half-and-half
monterey jack cheese
tortilla chips

Steps:

  • In stock pot place chicken, bullion, carrots, celery and 10-12 cups water. Boil until chicken is done.
  • While chicken is boiling blend the corn tortillas. Add flour, chili powder, cumin, coriander, salt, and pepper, blend until mix is consistency of corn meal. Set aside.
  • Saute onion, poblanos, jalapeno, and garlic in some olive oil until onions are soft and clear.
  • Saving the stock pot water, strain out the carrots and celery. Blend these with the sauteed ingredients.
  • Melt butter in large sauce pan and whisk tortilla blend and a few cups of stock water. Stir for 3-4 minutes being careful not to let it scorch. Add to blended vegetables in a crock pot.
  • Stir in remaining chicken stock and whisk until smooth. Add half-and-half.
  • Shred chicken and add to crock pot.
  • Warm in crock pot (do not let it boil) for at least two hours.
  • Serve with cheese chips and sour cream.
  • Leftovers freeze well.

Nutrition Facts : Calories 426, Fat 22.9, SaturatedFat 9.5, Cholesterol 114.4, Sodium 809.6, Carbohydrate 22.2, Fiber 3, Sugar 3, Protein 32.9

CREAMY ROASTED POBLANO SOUP



Creamy Roasted Poblano Soup image

This cream made with Poblano peppers can be enjoyed in various ways. It is the perfect sauce for a pasta topped with a grilled chicken breast or the perfect topping for a nice fish filet served alongside grilled vegetables. Note that the level of spiciness will depend on the chiles you picked but if you prefer a more mild soup,...

Provided by Adriana Torres

Categories     Vegetable Soup

Time 30m

Number Of Ingredients 6

7 roasted poblano peppers, peeled and deseeded
1 can(s) media crema (found in the latin section of grocery stores)
1 c whole milk
2 garlic cloves
1/4 small white onion
1 Tbsp chicken bouillon (more or less according to taste)

Steps:

  • 1. Add all of the ingredients in a blender and blend until smooth.
  • 2. Pour contents into a medium pot and bring to a boil. Reduce the heat to medium and simmer for 15-20 minutes stirring occasionally.
  • 3. Taste and adjust seasonings according to taste. Remove all seeds before blending the Poblano peppers by running them through cold water but only for a few seconds in order to maintain the charred flavor. Chicken bouillon gives this dish a distinct flavor. You can use salt instead but the flavor will be slightly different.

CREAMY CHICKEN POBLANO SOUP



Creamy Chicken Poblano Soup image

My family loves taco soup, so I have been looking for a Mexican-style chicken soup that they would love just as much. This was a hit! Being a gluten-free family, I use garbanzo flour instead of wheat flour.

Provided by Rebecca McCright

Categories     Cream Soups

Time 35m

Number Of Ingredients 17

1 lb chicken, cooked and chopped
1 c onions, chopped
1 1/2 c poblano peppers, finely chopped (about 2 peppers)
2 clove garlic, minced
1/4 c vegetable oil
6 corn tortillas, cut into 1 inch pieces
1/4 c flour
1 tsp chili powder
2 tsp ground cumin
4 Tbsp butter
6 c chicken broth
1 1/2 c half and half
1 can(s) white hominy, undrained (30 ounces)
OPTIONAL TOPPINGS
1 avocado, diced
1/2 c grape tomatoes, halved
1 c mexican-blend cheese, shredded

Steps:

  • 1. Put tortillas, chili powder, cumin, and salt in food processor. Process until the consistency of cornmeal.
  • 2. Heat vegetable oil in a large stockpot. Saute onions, peppers, and garlic until onions are transparent. Add butter and let it melt.
  • 3. Add processed tortillas and cook 4-5 min, stirring constantly.
  • 4. Slowly add chicken broth and blend tortilla mixture until smooth.
  • 5. Add half and half, chicken, and hominy. Simmer 10 minutes. Do not allow to boil.
  • 6. Serve over crushed tortilla chips. Top with desired toppings.

Tips:

  • Make it ahead: This soup can be made ahead of time and reheated when you're ready to serve. Just let it cool completely before storing it in the refrigerator for up to 3 days.
  • Use a variety of toppings: This soup is delicious with a variety of toppings, such as shredded cheese, sour cream, diced avocado, or crumbled tortilla chips.
  • Adjust the heat level: If you like your soup spicy, add more poblano peppers or a pinch of cayenne pepper. If you prefer a milder soup, omit the poblano peppers and add a teaspoon of sugar.
  • Serve with a side of bread or tortillas: This soup is perfect for dipping bread or tortillas.

Conclusion:

Creamy poblano soup is a delicious and easy-to-make soup that is perfect for a weeknight meal. It's also a great way to use up leftover poblano peppers. With its creamy texture, smoky flavor, and hint of spice, this soup is sure to please everyone at the table. So next time you're looking for a quick and easy soup recipe, give this creamy poblano soup a try. You won't be disappointed!

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