Sopa De Chile Poblano (Poblano Chile Soup) Recipe

Name: Sopa De Chile Poblano (Poblano Chile Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. poblano chiles; 6 tbsp. unsalted butter; 1 large white onion, roughly chopped; 1 rib celery, roughly chopped; 1 medium carrot, roughly chopped; 4 oz. spinach, roughly chopped; 1/3 cup minced parsley; 4 cups chicken stock; 2 cups milk; 1 cup heavy cream; Kosher salt and freshly ground black pepper, to taste; 1/2 cup crema or sour cream; 1 serrano chile, stemmed, seeded, and minced; Fried tortilla strips, to garnish

Servings: persons

2 lb. poblano chiles
6 tbsp. unsalted butter
1 large white onion, roughly chopped
1 rib celery, roughly chopped
1 medium carrot, roughly chopped
4 oz. spinach, roughly chopped
1/3 cup minced parsley
4 cups chicken stock
2 cups milk
1 cup heavy cream
Kosher salt and freshly ground black pepper, to taste
1/2 cup crema or sour cream
1 serrano chile, stemmed, seeded, and minced
Fried tortilla strips, to garnish

1
1. Heat broiler to high heat. Place poblano chiles on a foil-lined baking sheet, and broil, turning as needed, until blackened all over, about 20 minutes; transfer to a bowl and let cool. Peel and discard skins, stems, and seeds; roughly chop, and set aside.
2
2. Heat butter in a 6-qt. saucepan over medium-high heat. Add onion, celery, and carrot, and cook, stirring occasionally, until soft, about 10 minutes. Add chopped poblanos, spinach, and parsley, and cook, stirring, until slightly wilted, about 3 minutes. Add stock and milk, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until slightly reduced, about 35 minutes. Remove from heat, stir in cream, and season with salt and pepper; puree in a blender until smooth, at least 1 minute.
3
3. To serve, divide soup among serving bowls and then dollop with about 1 tbsp. crema in the center of each; garnish with some of the serrano chiles and tortilla strips.

920

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 lb. poblano chiles, 6 tbsp. unsalted butter, 1 large white onion, roughly chopped, 1 rib celery, roughly chopped, and more.

Yes, Sopa De Chile Poblano (Poblano Chile Soup) 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.

That's it — enjoy your meal!

Sopa De Chile Poblano (Poblano Chile Soup)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions