Chile Poblano Recipe

Name: Chile Poblano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 medium onion, chopped; 2 garlic cloves, minced; 2 cups carrots, sliced; ¼ cup flour; 6 cups chicken broth; 1 ½ cups green chilies, coarsely chopped; 14-½ cup cilantro, chopped; ¼ teaspoon baking soda; 1 ¼ cups evaporated milk; salt and pepper

Servings: persons

2 tablespoons butter
1 medium onion, chopped
2 garlic cloves, minced
2 cups carrots, sliced
¼ cup flour
6 cups chicken broth
1 ½ cups green chilies, coarsely chopped
14-½ cup cilantro, chopped
¼ teaspoon baking soda
1 ¼ cups evaporated milk
salt and pepper

1
Melt butter in a stock pot.
2
Saute onions, garlic, and carrots.
3
Add flour and cook for 5 minutes.
4
Stir in chicken broth, green chilies and cilantro.
5
Mix thoroughly and simmer for 30 minutes.
6
Strain vegetables in a colander, reserving juice.
7
Puree the vegetables in a food processor until smooth and return them to the reserved juice in the stock pot.
8
Add baking soda and evaporated milk.
9
Heat thoroughly.
10
Add salt and pepper to taste.

930

kcal

Calories

Fat

Carbs

126

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons butter, 1 medium onion, chopped, 2 garlic cloves, minced, 2 cups carrots, sliced, and more.

Yes, Chile Poblano falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chile Poblano

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