Calendar Recipe Box Shopping List Address Book

Source: Stop and Smell the Rosemary

Cream of Poblano Soup
This soup has an authentic Mexican flavor to it.
Read Reviews(0)
Rate This Recipe
Serves: 6
Prep Time: 20 minutes
Cook Time: 40 minutes
  Print: Recipe
  Add To: Recipe Box
  Email: Recipe
  Find: More Recipes

2 tablespoons unsalted butter
3 poblano chile pepper, roasted, peeled, seeded, and diced
1/2 cup onion, chopped
1/2 cup carrots, chopped
2 tablespoons all-purpose flour
4 cups water
2 cups chicken stock
3/4 cup half-and-half
1 tablespoon plus 2 tablespoons fresh cilantro, minced
1/2 teaspoon salt
1 1/2 cups tortilla chips, crushed
6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
1/2 pound chorizo, (Mexican sausage), casings removed, crumbled, browned, and drained

Melt butter in a large saucepan. Add poblanos, onion, and carrots. Saute 5 minutes, or until vegetables are soft. Sprinkle with flour. Saute an additional 5 minutes. Whisk in water and chicken stock until blended. Simmer uncovered for 30 minutes. Transfer soup in batches to a blender or food processor. Process until smooth. Return to saucepan. Add half and half, 1 tablespoon cilantro, and salt. Heat to a simmer. Ladle soup into individual bowls. Top with tortilla chips, cheese, remaining 2 tablespoons cilantro, and chorizo.

Enter your email address to receive delicious, family-friendly recipes, exciting promotions, helpful articles and more delivered right to your mailbox. What could be better?


Corn, Red Pepper, and Leek Soup
Source: Stop and Smell the Rosemary
Read Comments

Try this appetizing soup.
View the full recipe

Savory Red Pepper Soup
Source: Stop and Smell the Rosemary
Read Comments

This excellent soup is full of hearty ingredients.
View the full recipe


Simply fill out the required fields to begin enjoying the benefits of – it’s fast and it’s free.
* required

Concerned about privacy? Rest assured, we never sell or share your personal information.
See our Privacy Policy.