Mexican Poblano Soup with Broth
Dive into the comforting flavors of Mexico with this rich and velvety Mexican Poblano Soup with Broth. Featuring the smoky, roasted essence of poblano peppers blended with savory chicken broth and creamy undertones, this soup is a harmony of bold and smooth flavors. A touch of sweetness from corn kernels balances the spice, while a garnish of crumbled cotija cheese, crispy tortilla strips, and fresh cilantro adds texture and vibrant flair. Perfect for a cozy dinner, this easy-to-make recipe is ready in under an hour and will transport your taste buds straight to the heart of Mexican cuisine. Whether served as a starter or the main event, this poblano soup is sure to impress with its unique combination of roasted peppers and creamy broth.
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Recipe Information
Ingredients
- 4 pieces Poblano peppers
- 2 tablespoons Vegetable oil
- 1 medium (chopped) White onion
- 3 pieces (minced) Garlic cloves
- 4 cups Chicken broth
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons (chopped) Cilantro leaves
- 1 cup Corn kernels
- 0.25 cup (crumbled, for garnish) Cotija cheese
- 1 cup (for garnish) Tortilla strips
Instructions
Preheat your oven to 425°F (220°C).
Place the poblano peppers on a baking sheet and roast them in the oven for 15–20 minutes, turning halfway, until the skins are blistered and charred.
Remove the roasted peppers from the oven, place them in a bowl, and cover with a plate or plastic wrap. Let them sit for 10 minutes to steam, making it easier to remove the skins.
Peel the skins off the poblano peppers, remove the stems and seeds, and roughly chop the flesh. Set aside.
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 5 minutes, until softened.
Stir in the minced garlic and cook for another 1–2 minutes until fragrant.
Add the roasted poblano peppers to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
Use an immersion blender to blend the soup until smooth, or transfer it in batches to a blender (being careful of hot liquid) and purée until creamy.
Return the soup to the pot (if using a blender) and stir in the heavy cream. Taste and season with salt and ground black pepper.
Add the corn kernels to the soup and let them gently cook in the broth for 5 minutes.
Ladle the soup into bowls and garnish with chopped cilantro, crumbled Cotija cheese, and crispy tortilla strips as desired.
Serve warm and enjoy your comforting Mexican Poblano Soup with Broth!
Nutrition Facts
Calories |
1935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.7 g | 186% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 297 mg | 99% | |
| Sodium | 5870 mg | 255% | |
| Total Carbohydrate | 112.6 g | 41% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 34.3 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 679 mg | 52% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2816 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
