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!
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.
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.
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.
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).
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.
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.
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.
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.
