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roasted poblano soup

thyme4dinner avatar
Recipe by
Joan Penney
@thyme4dinner
Platte City, MO

A mild heat soup for a cool fall day. For more heat, add a jalapeño or two. The pale green color will have you thinking of the beauty of spring. This soup is great as the recipe is written or when used as a base for a more hearty soup by adding roasted chicken. Carry it a step further as a starting point for chicken tortilla soup by adding rinsed black beans and frozen roasted corn in addition to shredded chicken.

yield 6 serving(s)
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For roasted poblano soup

  • 1.5 - 2 lb
    poblanos, roasted
  • 1 lb
    white potatoes, diced
  • 1 Tbsp
    butter
  • 1
    sweet onion, chopped
  • 1 clove
    garlic, minced
  • 3 tsp
    chicken bouillon
  • 3 1/2 c
    water, divided
  • 4 oz
    jalapeño cream cheese

How To Make roasted poblano soup

  • 1
    Roast poblano peppers over an open flame (gas cooktop) until skin is charred. Put peppers in an airtight container to soften the skin. Scrape the charred skin off, de seed the peppers and put the peppers in a large pot with 1 c water.
  • 2
    Add the diced potatoes, butter, onion and garlic to the same pot. Cook over medium to high heat until the potatoes are tender. Do not drain.
  • 3
    Add the chicken bouillon and 2.5 cups water to the pot with peppers and potatoes. Bring to a simmer.
  • 4
    Add the cream cheese to the soup. Use an immersion blender to desired texture (chunky or smooth) Allow to simmer for a few minutes.
  • 5
    **At this point, add cooked shredded chicken and or 1 can rinsed black beans, a bag of frozen roasted corn. Top with shredded cheese **
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