Creamy Poblano Soup

Creamy Poblano Soup

Crema Poblana
6 servings
Pati Jinich
Course: Soup
Cuisine: Mexican
Keyword: chicken broth, Corn, onion, pati's mexican table, poblanos, queso fresco
Author:Pati Jinich
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Creamy Poblano Soup recipe from Pati's Mexican Table Season 2, Episode 11 “Puebla: Food From a Colonial Jewel”


  • 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.

30 comments on “Creamy Poblano Soup

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  1. 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. 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.

  2. 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.

  3. 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?

  4. 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.

  5. 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!

  6. 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.

  7. 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.