Best Creamy Poblano Soup Recipes

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CREAMY CORN AND POBLANO SOUP



Creamy Corn and Poblano Soup image

This is another creamy corn dish that has no cream in it - in fact, it has no dairy at all. I simmer the corn cobs to make the stock. When the corn is sweet, so is the soup, and I love the contrast of the sweet, creamy potage against the spicy roasted peppers.

Provided by Martha Rose Shulman

Categories     soups and stews, appetizer, side dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 8

6 ears of corn (5 cups kernels)
6 cups water
Salt to taste
1 tablespoon extra virgin olive oil
1 medium white onion, chopped
2 garlic cloves, minced
2 poblano chilies
1/4 cup chopped fresh cilantro or 2 tablespoons minced chives (optional)

Steps:

  • Take the corn off the cobs. You should have about 5 cups kernels. Set aside 1 cup of the kernels.
  • Place the corn cobs in a large soup pot and add the water. Make sure they are covered or at least floating in the water; you can break them in half if they are very large. Bring to a boil, reduce the heat, partly cover and simmer 30 minutes. Season to taste with salt. Remove and discard the cobs. Line a strainer with cheesecloth and set it over a bowl. Strain the broth and measure out 5 cups. Freeze any leftover broth.
  • Heat the oil over medium heat in a heavy soup pot and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds, and then add the 4 cups of corn kernels and salt to taste. Cook, stirring often, for 4 to 5 minutes, until the corn is just tender. Add the corn broth and bring to a simmer. Cover and simmer for 30 minutes.
  • Meanwhile roast the chilies, either directly over a gas flame or under a broiler, turning often until they are uniformly charred. Transfer to a plastic bag and seal, or transfer to a bowl and cover tightly. Allow the peppers to cool, then remove the charred skin, rinse and past dry. Remove the seeds and veins (I recommend that you wear plastic gloves for this) and cut in thin strips or dice.
  • Steam the kernels set aside for the garnish for 5 minutes, until tender. Set aside.
  • Working in batches, purée the soup in a blender, taking care to remove the insert from the top and cover tightly with a kitchen towel to avoid splashes. Return to the heat, taste and adjust salt, and heat through.
  • Ladle the soup into bowls. Combine the steamed corn kernels and diced chilies and place a spoonful in the middle of each bowl of soup. Garnish with a sprinkling of cilantro or chives if desired, and serve.

Nutrition Facts : @context http, Calories 109, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 956 milligrams, Sugar 4 grams

CREAMY KETO CHICKEN-POBLANO SOUP



Creamy Keto Chicken-Poblano Soup image

This Instant Pot® creamy and flavorful chicken soup is simple to make and also keto friendly! Garnish with jalapenos and salsa.

Provided by pattie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 7

4 skinless, boneless chicken thighs
salt and ground black pepper to taste
10 ounces water
1 (10 ounce) can diced tomatoes with green chile peppers
1 poblano pepper, sliced
½ onion, diced
8 ounces cream cheese, softened

Steps:

  • Season chicken thighs liberally with salt and black pepper.
  • Combine water, tomatoes, poblano pepper, and onion in a multi-functional pressure cooker (such as Instant Pot®). Add chicken. Close and lock the lid. Choose Meat setting and set the timer for 17 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Remove chicken from the pot and shred. Add cream cheese to the soup in the pot and stir until mixed well. Return shredded chicken to the pot and mix well.

Nutrition Facts : Calories 396.5 calories, Carbohydrate 6.5 g, Cholesterol 126.4 mg, Fat 31.2 g, Fiber 1.7 g, Protein 23 g, SaturatedFat 15.6 g, Sodium 546.9 mg, Sugar 1.1 g

CREAMY POBLANO POTATO SOUP



Creamy Poblano Potato Soup image

This potato soup uses not one, but TWO types of potatoes. The mashed thickens and gives creaminess while the scalloped adds texture. The poblanos? Well, they just add a little bit of kick to take this soup to the next level of deliciousness.

Provided by Idahoan

Categories     Trusted Brands: Recipes and Tips     Idahoan®

Yield 6

Number Of Ingredients 12

1 (4 ounce) package Idahoan® Scalloped Homestyle Casserole
1 (4 ounce) package Idahoan® Roasted Garlic Flavored Mashed Potatoes, dry
3 poblano peppers - broiled, skinned, seeded, and diced
3 tablespoons butter
1 large onion, chopped
2 (32 ounce) cartons chicken broth
2 cups milk
Salt and pepper to taste
sour cream
chopped green onions
shredded cheese
diced cooked bacon

Steps:

  • Broil poblanos to blacken skin. Cool, remove skin and seeds, cut into 1/2 dice and set aside.
  • Melt butter over medium heat in a large stock pot. Add onion and saute until starting to soften, about 5 minutes.
  • Add broth and bring to a boil.
  • Crush scalloped potatoes into small pieces and add along with the cheese packet. Cook 30 minutes, or until potatoes are tender.
  • Add milk and bring back to a simmer.
  • Stir in mashed potatoes and diced poblano and simmer 5 to 10 more minutes.
  • Top with assorted toppings and serve.

Nutrition Facts : Calories 323.7 calories, Carbohydrate 27.9 g, Cholesterol 48.4 mg, Fat 17.5 g, Fiber 3 g, Protein 10.9 g, SaturatedFat 9.9 g, Sodium 2170.7 mg, Sugar 7.3 g

CREAMY POBLANO CHILE SOUP WITH CORN AND MUSHROOMS



Creamy Poblano Chile Soup With Corn and Mushrooms image

Is it possible to have too many Poblano and Corn Soup recipes- not if they taste this good. From Williams Sonoma Mexican.

Provided by cookiedog

Categories     Peppers

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon canola oil or 1 tablespoon safflower oil
1 white onion, coarsely chopped
2 garlic cloves
2 cups fresh corn kernels or 12 ounces frozen corn kernels
3 poblano chiles, roasted, peeled and seeded then coarsely chopped
4 cups chicken stock or 4 cups prepared low-sodium broth
1/2 teaspoon dried oregano (mexican preferrred)
2 tablespoons unsalted butter
1/2 lb chanterelle mushrooms, brushed clean, trimmed, and sliced or 1/2 lb mushroom, such as cremini brushed clean, trimmed, and sliced
sea salt & freshly ground black pepper
1/2 cup crema, thinned with milk
3 ounces muenster cheese or 3 ounces farmer's cheese, cut into 1/4 inch cubes, at room temperature

Steps:

  • In a dutch oven, or other large pot over medium-low heat, heat the oil. Add the onion and saute until golden and soft, about 2 minutes. Add the garlic and cook for 1 minute longer. Raise the heat to medium and add 1 cup of the corn, half of the chiles, and 1 cup of the chicken stock. Bring to a simmer, stir in the oregano, and cook, uncovered, until the corn is tender, 10-15 minutes. Remove from the heat and let cool slightly.
  • Ladle the corn mixture into a blender with 1/2 cup of the remaining chicken stock and process until smooth. Pass the mixture through a medium-mesh sieved back into the pot. Add the remaining stock and bring to a simmer over medium-low heat.
  • While the soup is heating, in a frying pan over medium heat, melt the butter. Add the remaining poblano chiles, the remaining corn, and the mushrooms and stir well. Season to taste with sea salt and pepper and saute until the mushrooms release their liquid and then the liquid evaporates, about 8 minutes (this may take longer if you are using crimini).
  • Add the mushroom mixture and the crema to the soup, stir well cover, and simmer for 10 minutes to blend the flavors. Taste and adjust the seasoning with sea salt and pepper.
  • Ladle the soup into warmed bowls and garnish with the cheese. Serve at once.

Nutrition Facts : Calories 226.9, Fat 13, SaturatedFat 5.9, Cholesterol 28.6, Sodium 328.4, Carbohydrate 19.9, Fiber 2, Sugar 6.3, Protein 9.7

CREAMY ROASTED POBLANO SOUP



Creamy Roasted Poblano Soup image

This cream made with Poblano peppers can be enjoyed in various ways. It is the perfect sauce for a pasta topped with a grilled chicken breast or the perfect topping for a nice fish filet served alongside grilled vegetables. Note that the level of spiciness will depend on the chiles you picked but if you prefer a more mild soup,...

Provided by Adriana Torres

Categories     Vegetable Soup

Time 30m

Number Of Ingredients 6

7 roasted poblano peppers, peeled and deseeded
1 can(s) media crema (found in the latin section of grocery stores)
1 c whole milk
2 garlic cloves
1/4 small white onion
1 Tbsp chicken bouillon (more or less according to taste)

Steps:

  • 1. Add all of the ingredients in a blender and blend until smooth.
  • 2. Pour contents into a medium pot and bring to a boil. Reduce the heat to medium and simmer for 15-20 minutes stirring occasionally.
  • 3. Taste and adjust seasonings according to taste. Remove all seeds before blending the Poblano peppers by running them through cold water but only for a few seconds in order to maintain the charred flavor. Chicken bouillon gives this dish a distinct flavor. You can use salt instead but the flavor will be slightly different.

CREAMY POBLANO SOUP



Creamy Poblano Soup image

Make and share this Creamy Poblano Soup recipe from Food.com.

Provided by Cindi F.

Categories     Mexican

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

3 poblano peppers
1 lb ground beef (80% lean)
2 cups fresh corn or 1 (10 ounce) bag frozen corn
2 sliced leeks, from 2 large leeks, white part only
4 cups chicken stock
4 ounces cream cheese
1 teaspoon minced garlic
1 teaspoon dried oregano
1 cup heavy cream
salt and pepper
1 cup monterey jack cheese, shredded

Steps:

  • Preheat the broiler. Arrange the poblanos on a sheet pan, then position 4-6 inches under the broiler; cook until charred on all sides, turning every few minutes, about 8-12 minutes total. Transfer the poblanos to a bowl, cover tightly with plastic wrap. Let steam for 10 minutes the peel, seed and chop the peppers. Discard the skin, stems and seeds. Set aside. (Can do this one day before).
  • Add the ground beef to a large pot over medium-high heat. Cook stirring often, until the fat is rendered and the beef has begun to brown, about 8-10 minutes. Using a slotted spoon, remove and set aside, leaving the fat in the pan.
  • Add the leeks and cook, stirring occasionally about 5 minutes until softened. Add the minced garlic.
  • Add the chopped poblanos, corn, and oregano and continue to cook until the corn has cooked through, about 5 minutes. Add a little olive oil if mixture seems dry.
  • Add the chicken stock and cream cheese and simmer until the cheese melts and the flavors meld, about 5 minutes more.
  • Stir in the cream and the cooked ground beef.
  • Season to taste with salt and pepper.
  • Simmer until the soup is warmed through and serve at once.
  • Top with shredded monteray jack cheese before serving.
  • Refrigerate any leftovers.

Nutrition Facts : Calories 579.2, Fat 41.5, SaturatedFat 21.5, Cholesterol 148.1, Sodium 472.9, Carbohydrate 26.2, Fiber 3.8, Sugar 6.1, Protein 27.8

CREAMY CORN AND POBLANO SOUP



CREAMY CORN AND POBLANO SOUP image

Categories     Corn

Yield 4-6 servings

Number Of Ingredients 8

6 ears of corn (5 cups kernels)
6 cups water
Salt to taste
1 tablespoon extra virgin olive oil
1 medium white onion, chopped
2 garlic cloves, minced
2 poblano chilies
1/4 cup chopped fresh cilantro or 2 tablespoons minced chives (optional)

Steps:

  • 1. Take the corn off the cobs. You should have about 5 cups kernels. Set aside 1 cup of the kernels. 2. Place the corn cobs in a large soup pot and add the water. Make sure they are covered or at least floating in the water; you can break them in half if they are very large. Bring to a boil, reduce the heat, partly cover and simmer 30 minutes. Season to taste with salt. Remove and discard the cobs. Line a strainer with cheesecloth and set it over a bowl. Strain the broth and measure out 5 cups. Freeze any leftover broth. 3. Heat the oil over medium heat in a heavy soup pot and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds, and then add the 4 cups of corn kernels and salt to taste. Cook, stirring often, for 4 to 5 minutes, until the corn is just tender. Add the corn broth and bring to a simmer. Cover and simmer for 30 minutes. 4. Meanwhile roast the chilies, either directly over a gas flame or under a broiler, turning often until they are uniformly charred. Transfer to a plastic bag and seal, or transfer to a bowl and cover tightly. Allow the peppers to cool, then remove the charred skin, rinse and past dry. Remove the seeds and veins (I recommend that you wear plastic gloves for this) and cut in thin strips or dice. 5. Steam the kernels set aside for the garnish for 5 minutes, until tender. Set aside. 6. Working in batches, purée the soup in a blender, taking care to remove the insert from the top and cover tightly with a kitchen towel to avoid splashes. Return to the heat, taste and adjust salt, and heat through. 7. Ladle the soup into bowls. bowls. Combine the steamed corn kernels and diced chilies and place a spoonful in the middle of each bowl of soup. Garnish with a sprinkling of cilantro or chives if desired, and serve.

CREAMY CAULIFLOWER POBLANO SOUP



Creamy Cauliflower Poblano Soup image

Making soup is a snap when you start with pre-cooked vegetables. This flavorful lunch or dinner option takes less than a half hour, thanks to a few cups of steamed cauliflower (see our Meal Prep Steamed Vegetables recipe). An immersion blender eliminates the need to puree in batches, getting your meal on the table even faster.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons unsalted butter
2 cloves garlic, chopped
2 poblano peppers, stemmed, seeded and sliced
1 medium yellow onion, sliced
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
12 ounces steamed cauliflower florets (from about 1 medium crown; about 2 cups)
1 cup milk
Kosher salt
Sour cream, crushed tortilla chips, hot sauce and lime wedges, for serving

Steps:

  • Heat the butter in a medium saucepan over medium heat. Once melted, add the garlic and cook until fragrant, 30 seconds. Add the peppers and onions and cook, stirring often, until totally softened, about 8 minutes. Stir in the coriander and cumin and cook until fragrant, 1 minute. Add the cauliflower, milk, 3 cups water and 1 teaspoon salt and bring to a simmer. Simmer until the cauliflower is very soft, about 8 minutes. The milk might curdle or separate, but don't worry- it will smooth out once you puree it.
  • Let cool slightly, then transfer to a blender and puree in batches until completely smooth. Alternatively, use an immersion blender to puree. Return the soup to the pot and adjust the thickness to the desired consistency with water and season to taste. Serve topped with sour cream and chips with hot sauce and limes on the side.

CREAMY CHICKEN POBLANO SOUP



Creamy Chicken Poblano Soup image

My family loves taco soup, so I have been looking for a Mexican-style chicken soup that they would love just as much. This was a hit! Being a gluten-free family, I use garbanzo flour instead of wheat flour.

Provided by Rebecca McCright

Categories     Cream Soups

Time 35m

Number Of Ingredients 17

1 lb chicken, cooked and chopped
1 c onions, chopped
1 1/2 c poblano peppers, finely chopped (about 2 peppers)
2 clove garlic, minced
1/4 c vegetable oil
6 corn tortillas, cut into 1 inch pieces
1/4 c flour
1 tsp chili powder
2 tsp ground cumin
4 Tbsp butter
6 c chicken broth
1 1/2 c half and half
1 can(s) white hominy, undrained (30 ounces)
OPTIONAL TOPPINGS
1 avocado, diced
1/2 c grape tomatoes, halved
1 c mexican-blend cheese, shredded

Steps:

  • 1. Put tortillas, chili powder, cumin, and salt in food processor. Process until the consistency of cornmeal.
  • 2. Heat vegetable oil in a large stockpot. Saute onions, peppers, and garlic until onions are transparent. Add butter and let it melt.
  • 3. Add processed tortillas and cook 4-5 min, stirring constantly.
  • 4. Slowly add chicken broth and blend tortilla mixture until smooth.
  • 5. Add half and half, chicken, and hominy. Simmer 10 minutes. Do not allow to boil.
  • 6. Serve over crushed tortilla chips. Top with desired toppings.

CREAMY POBLANO SOUP



Creamy Poblano Soup image

The first time I saw the soup, I thought No Way. It is green. But I did try it and now it is my favorite soup. It is on the spicy side, so mellow it with sour cream or remove jalapeno seeds if you want to.

Provided by Amateur Andrea

Categories     Chicken Breast

Time 3h

Yield 10-12 serving(s)

Number Of Ingredients 19

10 (6 inch) corn tortillas
6 tablespoons flour
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 onion, coarsely chopped
5 poblano chiles or 5 pasilla chilies, coarsely chopped seeds removed
1 jalapeno, cut into chunks
1 1/2 teaspoons garlic, minced
3 slices butter
3 -5 lbs chicken breasts
4 chicken bouillon cubes
1 -2 cup carrot, coarsely chopped
1 -2 cup celery, coarsely chopped
2 cups half-and-half
monterey jack cheese
tortilla chips

Steps:

  • In stock pot place chicken, bullion, carrots, celery and 10-12 cups water. Boil until chicken is done.
  • While chicken is boiling blend the corn tortillas. Add flour, chili powder, cumin, coriander, salt, and pepper, blend until mix is consistency of corn meal. Set aside.
  • Saute onion, poblanos, jalapeno, and garlic in some olive oil until onions are soft and clear.
  • Saving the stock pot water, strain out the carrots and celery. Blend these with the sauteed ingredients.
  • Melt butter in large sauce pan and whisk tortilla blend and a few cups of stock water. Stir for 3-4 minutes being careful not to let it scorch. Add to blended vegetables in a crock pot.
  • Stir in remaining chicken stock and whisk until smooth. Add half-and-half.
  • Shred chicken and add to crock pot.
  • Warm in crock pot (do not let it boil) for at least two hours.
  • Serve with cheese chips and sour cream.
  • Leftovers freeze well.

Nutrition Facts : Calories 426, Fat 22.9, SaturatedFat 9.5, Cholesterol 114.4, Sodium 809.6, Carbohydrate 22.2, Fiber 3, Sugar 3, Protein 32.9

CREAMY POBLANO PEPPER SOUP RECIPE - (3.6/5)



Creamy Poblano Pepper Soup Recipe - (3.6/5) image

Provided by á-4099

Number Of Ingredients 10

10 average sized poblano peppers
1 tablespoon butter
1 large onion, peeled and chopped
4 cloves garlic, minced
1 cup chopped fresh cilantro
1 teaspoon salt
1 teaspoon ground cumin
48 ounces chicken or vegetable broth
14 ounces Mexican Queso good for melting, like "Queso Quesadilla," Asadero, Chihuahua, or even Monterey Jack (Not Queso Fresco or Panela.)
1 teaspoon cornstarch

Steps:

  • 1.Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and lay the poblano peppers on top. Roast the peppers in the oven for 15-20 minutes, until the waxing skin bubbles up over the surface of the poblanos. 2.Meanwhile place a large saucepot over medium heat and add the butter, onions, garlic, cilantro, salt and cumin. Saute for 5-6 minutes. Then add the broth to the pot. 3.Once the poblano peppers are out of the oven, carefully peel off the waxy exterior. Remove the stems and seeds and place the flesh of the peppers in the pot. Bring the soup to boil. Then lower the heat and simmer for 20 minutes. 4.Shred or crumble the cheese and toss with the corn starch. Add it to the soup base and stir to melt the cheese. Then use an immersion blender to puree the soup until smooth and creamy. Salt and pepper to taste. 5.Serve the soup as-is with a slightly rustic texture, or use a food mill to strain the soup for a fine creamy texture. Serve warm. NOTE: If you can't find a Mexican cheese that is good for melting, use monterey jack cheese. You can also pour the soup base into a standard blender if you don't have an immersion blender, but be very careful. Open the vent in the lid so the heat can escape, then cover the lid with a kitchen towel to protect yourself before pureeing. Exploding hot soup is not a good thing!

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