Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Addicting! Eat as-is, or to make it more creamy, pour half in a blender and puree.

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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
20 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers with cut sides down onto the prepared baking sheet.

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  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes.

  • Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes.

  • While peppers cool, heat oil in a pan over medium-high heat. Cook and stir celery, onion, green chiles, red bell pepper, garlic, white pepper, coriander, and ras el hanout until onions and celery are clear and soft, 5 to 7 minutes.

  • Peel cooled peppers and discard skin. Chop and stir into the pan. Pour in vegetable broth and evaporated milk and simmer for 15 to 20 minutes. Stir in pepper Jack cheese, Parmesan cheese, and paprika. Serve hot.

Nutrition Facts

265 calories; protein 13.3g; carbohydrates 16.3g; fat 16.5g; cholesterol 46.6mg; sodium 841.4mg. Full Nutrition
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Reviews (1)

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/14/2020
This is one of my new favorite soups, so delicious! I pureed the soup at the end and then added the cheese. This recipe is a keeper for sure! So much flavor and very creamy without the use of cream. 5 stars! Read More