Creamy Poblano Soup

Name: Creamy Poblano Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons vegetable oil; 2 cups white onion (chopped); 5 to 6 poblano peppers (roasted, sweated, peeled, seeded and diced); 2 cups corn kernels (fresh or thawed); 1/2 teaspoon kosher or coarse sea salt (or to taste); Freshly ground pepper to taste; 3 cups chicken broth; 1 cup milk; Queso fresco, crumbled (optional)

Crema Poblana

Recipe Yield

6 servings

Cooking time

40 minutes

Rate this recipe

4.46 from 11 votes

Ingredients

2 tablespoons unsalted butter
2 tablespoons vegetable oil
2 cups white onion chopped
5 to 6 poblano peppers roasted, sweated, peeled, seeded and diced
2 cups corn kernels fresh or thawed
1/2 teaspoon kosher or coarse sea salt or to taste
Freshly ground pepper to taste
3 cups chicken broth
1 cup milk
Queso fresco, crumbled optional

To Prepare

Place a large soup pot over medium heat; add oil and butter. Once the butter melts and begins to sizzle, add the onion and cook, stirring occasionally, until the onion has completely softened, and the edges have begun to brown, about 10 to 12 minutes.
Add the poblano chiles, stir and let them cook for 3 to 4 minutes. Make some room in the middle of the pot, and add the corn, sprinkle the salt and pepper and cook for another 3 to 4 minutes.
Pour in the chicken broth, let it come to a simmer and cook for 5 more minutes, so that the flavors have had the chance to really blend.
Reduce the heat to low, wait for about a minute, and gently pour in the milk. Heat the soup through, for about 6 to 8 minutes, and serve. If you make it ahead of time, and want to reheat it, do so over low-medium heat.

Comments

116comments inCreamy Poblano Soup

Serena

Oct 15

This is so flavorful and easy! Wonderful with fresh seasonal corn and poblanos. I added the corn cobs to the broth while cooking. I subbed for milk 1c ground roasted pumpkin seeds which gives good additional flavor and body. Love it!

1. Pati Jinich
  
  Oct 23
  
  Yummy, great tips Serena, thanks for sharing!
  
Michelle Robles

Sep 28

Not only is this soup and its ingredients well balanced, it is out of this world delicious. I saved the milk from my fresh corn cobs and the cobs themselves and added them to the soup during the simmer. I also used 1/2 & 1/2 vs milk as we prefer a creamier consistency. This is my first Patti Jinich recipe-I will be diving into 3 of her cookbooks that I have and have no doubt I will be delighted, Thank you Patti!!

1. Pati Jinich
  
  Sep 28
  
  Aw, this is so sweet of you Michelle, thank you!
  
Ari

Sep 15

Are poblano peppers normally very spicy or did I happen to get a batch of very hot poblanos? The soup was so spicy that my eyes were watering. It was delicious but I did not expect it to be so spicy. Thank you!

1. Pati Jinich
  
  Sep 28
  
  Normally poblanos are sort of mild 🙂
  
Stephanie

Sep 15

I made this as written and it was so simple and SO good. I served it with avacado along with the queso fresco and it was delicious!

1. Pati Jinich
  
  Sep 28
  
  So happy to hear you liked it Stephanie, and yum with avocados!
  
Roxanne Cook

Sep 12

Sounds yummy. We have green chilies being harvested and roasted now in Pueblo Colorado. I like the comment about adding potatoes and tomatoes. Puréing some of the potatoes would make it creamy without milk.

1. Pati Jinich
  
  Sep 28
  
  Great ideas, yum!
  
Susan Troche

Sep 09

Thank you ❤️🥣

1. Pati Jinich
  
  Sep 28
  
  My pleasure!
  
IrishDC

Apr 29

Made first time as written. Very good
Next time, added a roasted and peeled jalapeño. Excellent. With leftovers, added diced, cooked chicken thighs.
As wife likes creamy, added heavy cream (1/4 C) to hers.
Will make many times.

1. Pati Jinich
  
  May 20
  
  Yum, yum, great ideas, thanks for sharing!
  
Grandma Vaz

Feb 25

Making today. Tastes very good, but did you put in blender?

1. Pati Jinich
  
  Feb 29
  
  I did not put this one in the blender, but if you want to do it, it will be amazing! I would just reserve some cooked corn kernels whole to garnish when serving 😉
  
Catalina Germaine

Oct 08

I replaced the poblano peppers with zucchini. It was delicious!

1. Pati Jinich
  
  Oct 10
  
  Yum, I love zucchini!
  
Duncan Fitzgerald

Sep 02

So…ooh… good! I find that roasting and peeling chili peppers is soothing. Maybe it’s the aroma while roasting. It has a calming effect and brings back memories of days gone by while living in New Mexico when during chili season, roadside chili stands popped up all over the place with that wonderful nutty smell of roasting peppers. Yum! This soup has just the right amount of heat for me and the right ingredients that are smooth yet crunchy with the corn.
Make it just as the recipe says. You won’t be disappointed! Thanks again Patti…

1. Pati Jinich
  
  Sep 04
  
  So glad you loved this soup as much as I do Duncan, gracias!
  
Lorraine

Aug 28

Just did a miniature version of it, since I do not have the queso fresco in my area, I used another cheese. Great soup, did it with leftover of everything, neat way to use all the food scaps. A definit keeper!

1. Pati Jinich
  
  Sep 04
  
  So glad you liked it 😉
  
O baterista

Aug 25

Yeah what do you do with the cheese please ?

1. Pati Jinich
  
  Sep 04
  
  Crumble it on top of the soup as a garnish, yum!
  
Angela Leyvas

Aug 25

Se mira delicioso , I’m going to try this dish pat 💞

1. Pati Jinich
  
  Sep 04
  
  I hope you do Angela, queda super rica esta sopa!
  
Rita Sepulveda

Jun 25

This creamy poblano soup is amazing! Everyone that has had it, absolutely loves it! I think you need the queso fresco for sure as garnish when served! Soooooo good! Thank you Pati! Love your recipes!

1. Pati Jinich
  
  Jun 26
  
  My pleasure Rita, so glad to hear everyone has loved this soup, yay!
  
DENISE STANTON

Mar 09

There used to be a “healthy” TexMex restaurant in San Antonio that made an amazing soup very similar to this. I wanted the recipe for years and they finally retired last fall after maybe 35 years. Yours looks very close, but they added a few diced red potatoes and topped it with fresh diced tomatoes and shredded Monterey Jack cheese. I think I’ll try a mash up of your recipe with their additions.

1. Pati Jinich
  
  Mar 13
  
  Check out this Sonoran Cheese Soup Denise, it is a similar version but with potatoes and tomatoes, hope you will like it!
  
Dee

Jan 16

I made this soup tonight and OMG was it good. I threw in a few tortillas broken up in the soup for a dumpling style effect. Definitely gonna make this more often!

1. Pati Jinich
  
  Jan 29
  
  Yummy idea, yay!
  
Cece

Jan 12

So I just made it today- it’s AMAZING! I mean WOW! Thanks again Pati!

1. Pati Jinich
  
  Jan 30
  
  My pleasure!
  
Cece

Jan 12

Actually I was looking for something to make with the limited ingredients in my kitchen today- and amazingly I have everything I need to make this! I’m going to try it today! Thanks Pati!

1. Pati Jinich
  
  Jan 30
  
  Hope you enjoyed it Cece!
  
Karen

Aug 25

Wow! Fantastic soup! Love it!!!

1. Pati Jinich
  
  Sep 05
  
  So happy you did Karen!
  
Sandra Taylor

May 04

Hi Pati,

I had a creamy Pablano Soup years ago at a downtown Dallas restaurant that is long since closed. It was creamy as if it had been puréed much like a tomato soup. Would that work as a final step with this recipe?

1. Pati Jinich
  
  May 17
  
  Absolutely Sandra, it will actually work nicely 😉
  
2. Bryon Propst
  
  Sep 06
  
  What I do is put 1 1/2 cups of the corn and one cup of stock to a blender and puree before adding it to the soup, keeping 1/2 cup of corn as whole kernels. It is not the tomato soup texture you mention, but it makes for a very creamy soup and enhances the corn flavor as well.
  
Debra A Villarreal

Apr 21

Going to make this for sure!

1. Pati Jinich
  
  May 01
  
  Enjoy it!
  
Horace Blake

Mar 09

This is it 🙂

1. Pati Jinich
  
  Mar 15
  
  Yay! Enjoy and do not forget to let me know how did your event go 🙂
  
Aida Cazares

Feb 07

I absolutely love your cooking!! I’m obsessed with making your recipes. I love to cook and my family love when I make something new. As you with your boys, my 2 boys always come in and say, What are you cooking? When my boys were little, they used to say I was a good “cooker”. My husband is vegetarian and you offer a lot of great vegetarian recipes. Thank you for the recipes. Wishing you much more success.

1. Pati Jinich
  
  Feb 08
  
  This is very sweet of you Aida, thanks so much! Glad your family has been enjoying you trying my recipes 😉
  
Anonymous

Feb 03

what would you suggest substituting the corn with? I am looking for something that has less carbs in it
thanks

1. Pati Jinich
  
  Feb 07
  
  I think zucchini would be a great sub in this soup 😉
  
Sergeant Granny

Feb 03

All the great ingredients together sounds so wonderful. It’s been pretty cold here in Northern Florida lately, but that means a bowl of steamy soup is a welcoming sight. I will be making this very soon. Looking forward to more delicious recipes. I love collecting and reading cookbooks… I will love adding your cookbook to my collection. Thank you for all the delicious recipes

1. Pati Jinich
  
  Feb 03
  
  So glad you are thinking of cooking this soup, hope you’ll like it!
  
  1. Sergeant Granny
    
    Feb 08
    
    I made the soup a couple nights ago, and it was wonderful. So tasty. I served it with cornbread and everyone loved it. I will be making it again. ‘Tis the season for soup. Thank you for sharing your recipes and back stories.
    
    1. Pati Jinich
      
      Feb 08
      
      Thanks to you for giving my recipes a chance 😉
      
Charles

Jan 31

Yummy

1. Pati Jinich
  
  Feb 03
  
  🙂
  
Joyce

Nov 30

Delicious! Added some “wild” Texas shrimp that was on sale and zucchini. Husband bought me jalapeños instead of pablanos, but went back to get correct peppers. Added one of his jalapeños,too.
Pati, just received your newest book, Treasures of the Mexican Table. Had on advance order for 5 months. LOVE it!! My husband and I love your shows and when you taste the food your 3 ummm awards! “Ummmm…Ummmm… UMMMMmmmm”. That is how my husband now compliments my cooking!

1. Pati Jinich
  
  Dec 28
  
  You guys are way too sweet, thanks for following. Un abrazo to both!
  
Pauline Gallego

Feb 19

Hi, what can I use that’s plant based instead of milk.

1. Pati Jinich
  
  Feb 20
  
  Sure Pauline, go ahead and enjoy it!
  
caseydalpal

Oct 26

I just made it as we are having our first cold snap in Texas. We always have fresh poblanos here. This was delicious. I used homemade chicken broth and our always available queso frescha. Loved it.

1. Pati Jinich
  
  Oct 27
  
  Glad to read you liked this Sopa Casey, greetings to Texas!
  
Mary Allison

Oct 15

Made this tonight, and it was delicious! Gracias, Pati!

Lynda Christensen

Sep 24

Just picked up some fresh poblanos, corn, anaheim chilis, and jalapeños at our Farmer’s market this morning. All were just picked this morning. So, I’m making this soup tomorrow!

1. Pati Jinich
  
  Oct 04
  
  Awesome Linda, let me know how it came out! 😉
  
Nancy from Ontario

Sep 24

Delicious! I look forward to this time of year in Ontario Canada, as our local poblanos are in (and the last of local corn right now too!). The poblanos I used today had a good ‘kick’ to them, so good with the sweet corn and the onions. I added a few little (fresh dug) diced white potatoes. Enjoying right now for lunch! Thanks for this recipe. A keeper for sure!

1. Pati Jinich
  
  Oct 04
  
  Great to add potatoes Nancy, good idea! So glad you liked this recipe 😉
  
Beatriz

Sep 24

Definitivamente, esta si la hago..Patty!

1. Pati Jinich
  
  Oct 04
  
  Que alegria Beatriz, te gusto?
  
José Muñoz

Sep 21

Patiiii!!!
Solo al ver la foto supe que era!!!
Me llevo a los momentos bonito de mi infancia.
Una sopa que conforta a cualquiera
Gracias por compartir
Ahora una de las sopas favoritas de mu esposa
Dios le bendiga

1. Pati Jinich
  
  Sep 24
  
  Muchas gracias Jose! Me encanta cuando mis recetas traen bonitos recuerdos, que alegria que les haya gustado, un abrazo 🙂
  
Emma

Sep 21

This is soooooo good! I do something very similar but add two yellow summer squashes chopped into little squares and use evaporated milk. I can’t wait until the weather cooperates here in LA and I can make this again. Gracias Pati ♡

1. Pati Jinich
  
  Sep 24
  
  Yummy Emma, great idea 😉
  
Julie Manning

Sep 21

I haven’t made the soup yet, but just want to say that I love watching your cooking show. I have it set to record every episode on TV. Everything you cook makes my mouth water and my tummy grumbles lol.

1. Pati Jinich
  
  Sep 24
  
  Haha Julie! I hope you like the soup when you make it 😉
  
Christina Alvarez

Sep 21

I absolutely love your show. I know this has nothing to do with the recipe but since my grandmother’s passing…your show helps me. Though I’m always in tears watching bc it reminds me of her so much. I love love love your show. -from Tx.

1. Pati Jinich
  
  Sep 24
  
  Thanks for your sweet message Christina, I’m here for you 😉
  
Kim Houchens

Sep 21

Looks delicious

1. Pati Jinich
  
  Sep 24
  
  Gracias!
  
Juanita Gutierrez

Sep 21

I’m definitely making this exact recipe when the weather here cools down. It looks sooooooo delicious 😋. Thank you again Pati for another one of your amazing recipes ❤

1. Pati Jinich
  
  Sep 24
  
  Gracias Juanita, enjoy it!
  
Dalia

Sep 21

I can’t wait to cook it! Thanks!!

1. Pati Jinich
  
  Sep 24
  
  Enjoy it Dalia!
  
Sandy Garza

Sep 21

Hi Patty, this is Sandy from San Antonio Texas love your recipes I would love to see a video of you making this delicious dish thank you so much hope to meet you soon.

1. Pati Jinich
  
  Sep 24
  
  Thank you Sandy, un abrazo!
  
Jacqueline Gonzalez

Sep 21

This soup was delicious, thank you for the recipe.

1. Pati Jinich
  
  Sep 24
  
  Very glad you liked it Jacqueline 😉
  
Kara

Apr 13

We have loved this as written at least 5 times, but while under lock down in April of 2020, I had to make adjustments. With no corn on hand, I grated a large carrot for the sweetness, and added it after the onions had browned, sautéing for another 5 minutes. And added a teaspoon of grated garlic for 1 minute simply because I live for garlic. After a tasting before the broth was added, it seemed the carrots were far too sweet (they were pretty old, so the sugars were concentrated), so I added 1/4 teaspoon of cumin, 1/4 teaspoon of celery seed, 1/4 teaspoon of dehydrated jalapeño (had to grind it in my mortar/pestle to avoid big chunks) and 1/4 teaspoon of white pepper. Stirred for another 5 minutes before adding the wet ingredients. I then followed the rest of the recipe. And it was AWESOME. The two of us finished it off, with tortilla chips on the side, and I’m sad I didn’t make a double batch! Thank you.

1. Pati Jinich
  
  Apr 16
  
  Thanks to you Kara for sharing your ideas! In these difficult times we have to make do with what is available, it sounds like your recipe was delicious 😉 Stay safe and healthy.
  
Rhonda

Nov 13

Yum yum yum! Perfect on a cold winter night.

1. Pati Jinich
  
  Nov 13
  
  Stay warm, Rhonda!
  
Mary Moeller

Aug 27

Loved this delicious soup. It was a real treat.

1. Pati Jinich
  
  Aug 28
  
  Awesome!
  
Deb K

Aug 21

Excellent soup. It had really good flavor and nice surprising heat from the poblanos

1. Pati Jinich
  
  Aug 22
  
  Thank you, Deb!
  
Claudia P

Mar 21

Sooo good. That’s all I’ve got to say. 😀

1. Pati Jinich
  
  Mar 22
  
  Super! Thank you, Claudia.
  
Rachel 😊👍

Jan 05

Just made the soup. I’ve had a copy for 2 yrs and decided to make it. It is GREAT. I shared with my neighbors. This recipe is a keeper. I love watching and recording your shows. If you come to San Antonio will make sure I save money to see you. Thanks for opening your home to us.

1. Pati
  
  Jan 07
  
  Happy to hear it is a keeper, Rachel 😄And I’ll try to come to San Antonio soon.
  
Mirna

Jul 31

Pati, y si no quiero usar leche? Y cambiaría el sabor con leche de plantas (nueces, arroz, etc)

-what if I don’t want to use milk? Does the flavor change if plant based milk is used?

1. Pati
  
  Aug 02
  
  Go for it! También puedes hacer la sopa sin la leche y solamente usar más caldo.
  
Cynthia

Mar 06

Amazing ….Soooooo good

1. Pati
  
  Mar 06
  
  Thank YOU Cynthia.
  
Joan

Mar 03

So delicious. It tasted just as I hoped. It’s nice when that happens🤪

1. Pati
  
  Mar 05
  
  Hahaha yes it is nice when that happens. I’m glad you enjoyed it Joan!
  
Keri

Oct 17

I consider myself a very good cook and was raised Italian. I have recently married a second generation Mexican and although I like Mexican food, had no idea how or even what to cook for him. This soup is one of his favorites and my suegra asks me to make it for family dinners. Thanks for the recipe. Its simple and delicious.

1. Pati
  
  Oct 26
  
  That’s amazing! So happy the whole family loves it.
  
Jeff Hannah

Jul 21

It’s been a while since I’ve made this soup so I made sure to stop by the local Mexican market to pick up some fresh poblano peppers. I can’t wait to fire up the grill tomorrow and put it all together. This is probably one of my favorite recipes that I learned about through your show. So simple yet so delicious! Thank you, Pati!

1. Pati
  
  Jul 21
  
  What a lovely comment…thank you so much Jeff!
  
Rose and Chalmers

May 11

My husband and I loved this soup.I left toooo many seeds in the peppers,but it was okay.I didn,t have to add hot sauce.

1. Pati
  
  May 12
  
  So happy to hear that Rose!
  
leticiamccollum

May 05

I’ll let you know how it came out!

1. Pati
  
  May 08
  
  Can’t wait!
  
leticiamccollum

May 01

I watched your show every Saturday and I enjoyed it I can’t stop watching it I enjoy the receipts and I’m finally going to try cooking one of your dishes.

1. Pati
  
  May 01
  
  Yay!
  
Joy

Dec 08

This is the simplest and tastiest soup. Even my daughter, who is not a fan of spicy foods, loves this soup.

1. Pati
  
  Dec 14
  
  Yay! I am so happy to read this, Joy!

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