October 10, 2009

Chile Poblano Cream Soup

Today's Mexican Saturday recipe is a quick, scrumptious and satisfying soup. Serve it as a first course or with cheese Taquitos for a wonderful main meal.

Chile Poblano Cream Soup

3 ounces butter
1 onion, diced
1 can poblano peppers, diced
2 cups chicken stock
1 tablespoon cilantro
1 cup cream
8 ounces jack cheese, cut into cubes
3 corn tortillas, cut into squares and fried

Melt the butter in a medium saucepan and add the onion. Sauté until tender, add the poblano peppers and cook just a little. Let cool, then blend in the chicken stock and cilantro. Bring mixture to a low simmer and season with garlic salt if desired. Use a hand blender to puree into a cream consistency. Add the cream and the cheese and stir until cheese melts. Serve very hot with the small totopos (fried tortillas).


  1. I am a fan of Pablano peppers. Nice recipe!!

    Two Girls Cooking

  2. My husband would love this soup! This looks so simple and tasty.

  3. I am going to make this. I LOVE the flavor of Poblanos.
    Thank you for sharing a wonderful recipe.

  4. hmm... what is poblano pepper? Is it a type of hot pepper?

  5. That sounds so amazing and both smoky and green! I have to make this!