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

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
5
Yield:
4 to 6 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

143 calories; protein 6.3g; carbohydrates 9.3g; fat 9.2g; cholesterol 7.8mg; sodium 427mg. Full Nutrition
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Reviews (62)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/06/2007
I make a version of this soup that is beyond DELICIOUS! I add crispy bacon some cream cheese and I could eat this every day!!! Also I sometimes add some potatoe flakes just to thicken it up. By itself it is not a thick soup but the flavor is amazing. Also you can buy strips of frozen poblano peppers at my local walmart for very cheap which makes this super quick and easy! Read More
(65)

Most helpful critical review

Rating: 3 stars
05/02/2007
As written it just didn't have much flavor. After adding garlic cumin seasoning salt 1&1/2c corn garnishing with diced white onion and fresh cilanto we enjoyed it very much. Will make again with these changes. Our soup bowls are not very big and we got just 4 servings and that was with the corn added. Thanks Holly for the inspiration. Read More
(42)
77 Ratings
  • 5 star values: 39
  • 4 star values: 20
  • 3 star values: 11
  • 2 star values: 3
  • 1 star values: 4
Rating: 5 stars
11/06/2007
I make a version of this soup that is beyond DELICIOUS! I add crispy bacon some cream cheese and I could eat this every day!!! Also I sometimes add some potatoe flakes just to thicken it up. By itself it is not a thick soup but the flavor is amazing. Also you can buy strips of frozen poblano peppers at my local walmart for very cheap which makes this super quick and easy! Read More
(65)
Rating: 5 stars
11/04/2009
I have made this soup-it is wonderful!!! BUT NEVER NEVER RUN YOUR PEPPERS UNDER WATER IF YOU BROIL OR ROAST-YOU WASH AWAY ALL THE SMOKEY FLAVOR. The purpose of broiling or roasting peppers is the smokey flavor. Read More
(46)
Rating: 3 stars
05/02/2007
As written it just didn't have much flavor. After adding garlic cumin seasoning salt 1&1/2c corn garnishing with diced white onion and fresh cilanto we enjoyed it very much. Will make again with these changes. Our soup bowls are not very big and we got just 4 servings and that was with the corn added. Thanks Holly for the inspiration. Read More
(42)
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Rating: 4 stars
08/18/2009
Soup is great with some changes. I subbed mexican crema for the milk added cumin garlic a can of corn a can of black beans and a can of diced tomatoes. Turned out delicious! Ate it as a soup the first day then rolled chicken in tortillas and made it a variation of enchiladas for the next meal. Versatile as either a soup or a sauce. Read More
(23)
Rating: 5 stars
02/17/2003
Delicious! I roasted the peppers over the flame of my gas cooktop and used stock made from the carcass of the turkey I smoked at Thanksgiving. The soup was just at the top edge of the heat (as in spicy heat not temperature heat). Read More
(14)
Rating: 3 stars
02/17/2003
This recipe was waaaaayyy to HOT! I mean painful to eat...and I love spicy foods. I even used 5 peppers (the recipe calls for 6). The taste was very nice however so I think if I make it again I would remove all the seeds which are what give it the zing. It was a little too chunky so I strained it and added some cream which created a very smooth and creamy soup. Read More
(11)
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Rating: 4 stars
06/08/2007
This was good but as one person said more of a sauce. To make it more like soup I added grilled chicken breast and a can of Mexican corn. I also added minced onion and minced garlic and white pepper. It was very thin for our liking so I added about 2 Tbsp. of corn starch to thicken it more. I served it with some shredded Cheddar Jack cheese on top and a sprinkle of paprika for color with chips on the side. It'd also be good with rice put in. Read More
(9)
Rating: 5 stars
08/25/2006
Well everybody's heat tolerance is differet and it is true these peppers can vary. I left in most seeds and even roasted a jalapeno (with seeds)and threw in with this - pretty darn hot but with a dollop of sour cream on top and a little cream in the soup. Yummy and spicy. Read More
(9)
Rating: 4 stars
03/18/2008
I scaled this down to 2 servings but I used 2 peppers instead of 3 because the peppers I bought were very large. Our oven doeesn't have a broiler so I did what another reviewer said and roasted the peppers over my gas stove top which worked nicely. Poblano peppers are not very spicy to begin with they are a step above bell peppers in regards to heat. However when you roast any pepper over a flame the flavor is intensified so it does seem to have more spice. I enjoyed this soup I love the taste. I did not add the salt (I don't like a lot of salt in my food) but I wish I had added a dollop of sour cream as others suggested. I'll give that a try next time. Thanks MARBALET. Read More
(9)
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