Creamy Poblano Soup
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- 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
- 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.
88comments inCreamy Poblano Soup
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.
Check out this Sonoran Cheese Soup Denise, it is a similar version but with potatoes and tomatoes, hope you will like it!
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!
Yummy idea, yay!
So I just made it today- it’s AMAZING! I mean WOW! Thanks again Pati!
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!
Hope you enjoyed it Cece!
Wow! Fantastic soup! Love it!!!
So happy you did Karen!
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?
Absolutely Sandra, it will actually work nicely 😉
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
Going to make this for sure!
This is it 🙂
Yay! Enjoy and do not forget to let me know how did your event go 🙂
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.
This is very sweet of you Aida, thanks so much! Glad your family has been enjoying you trying my recipes 😉
what would you suggest substituting the corn with? I am looking for something that has less carbs in it
I think zucchini would be a great sub in this soup 😉
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
So glad you are thinking of cooking this soup, hope you’ll like it!
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.
Thanks to you for giving my recipes a chance 😉
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!
You guys are way too sweet, thanks for following. Un abrazo to both!
Hi, what can I use that’s plant based instead of milk.
Sure Pauline, go ahead and enjoy it!
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.
Glad to read you liked this Sopa Casey, greetings to Texas!
Made this tonight, and it was delicious! Gracias, Pati!
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!
Awesome Linda, let me know how it came out! 😉
Nancy from Ontario
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!
Great to add potatoes Nancy, good idea! So glad you liked this recipe 😉
Definitivamente, esta si la hago..Patty!
Que alegria Beatriz, te gusto?
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
Muchas gracias Jose! Me encanta cuando mis recetas traen bonitos recuerdos, que alegria que les haya gustado, un abrazo 🙂
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 ♡
Yummy Emma, great idea 😉
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.
Haha Julie! I hope you like the soup when you make it 😉
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.
Thanks for your sweet message Christina, I’m here for you 😉
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 ❤
Gracias Juanita, enjoy it!
I can’t wait to cook it! Thanks!!
Enjoy it Dalia!
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.
Thank you Sandy, un abrazo!
This soup was delicious, thank you for the recipe.
Very glad you liked it Jacqueline 😉
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.
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.
Yum yum yum! Perfect on a cold winter night.
Stay warm, Rhonda!
Loved this delicious soup. It was a real treat.
Excellent soup. It had really good flavor and nice surprising heat from the poblanos
Thank you, Deb!
Sooo good. That’s all I’ve got to say. 😀
Super! Thank you, Claudia.
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.
Happy to hear it is a keeper, Rachel 😄And I’ll try to come to San Antonio soon.
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?
Go for it! También puedes hacer la sopa sin la leche y solamente usar más caldo.
Amazing ….Soooooo good
Thank YOU Cynthia.
So delicious. It tasted just as I hoped. It’s nice when that happens🤪
Hahaha yes it is nice when that happens. I’m glad you enjoyed it Joan!
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.
That’s amazing! So happy the whole family loves it.
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!
What a lovely comment…thank you so much Jeff!
Rose and Chalmers
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.
So happy to hear that Rose!
I’ll let you know how it came out!
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.
This is the simplest and tastiest soup. Even my daughter, who is not a fan of spicy foods, loves this soup.
Yay! I am so happy to read this, Joy!