roasted poblano soup
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.
prep time
15 Min
cook time
30 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1.5 - 2 pounds poblanos, roasted
- 1 pound white potatoes, diced
- 1 tablespoon butter
- 1 sweet onion, chopped
- 1 clove garlic, minced
- 3 teaspoons chicken bouillon
- 3 1/2 cups water, divided
- 4 ounces jalapeño cream cheese
How To Make roasted poblano soup
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Step 1Roast 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.
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Step 2Add 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.
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Step 3Add the chicken bouillon and 2.5 cups of water to the pot with peppers and potatoes. Bring to a simmer.
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Step 4Add the cream cheese to the soup. Use an immersion blender to the desired texture (chunky or smooth). Allow to simmer for a few minutes.
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Step 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 **
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Category:
Cream Soups
Keyword:
#poblano
Keyword:
#soup
Keyword:
#roasted poblanos
Ingredient:
Vegetable
Method:
Stove Top
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