creamy poblano soup

cornqueso frescopoblano

Creamy Poblano Soup

Creamy Poblano Soup

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

118comments inCreamy Poblano Soup

  1. Carmel Oberdorfer

    Oct 29

    I love this soup. I make my own corn broth from the cobs that I can and use this instead of the chicken broth. It gives it an even more intense corn flavor. I also add potatoes sometimes. This soup freezes well, so it’s wonderful to utilize my own fresh organic poblanos and potatoes from my garden, make the soup then freeze it in pint containers. This soup has the perfect combination of savory, spicey and sweet from the corn.

    Mil gracias Pati para esta receta!

    1. Pati Jinich

      Nov 19

      Such a great idea to intensify the flavor Carmel, thanks so much for sharing!

  2. 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!

  3. 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!

  4. 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 🙂

  5. 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!

  6. 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!

  7. Susan Troche

    Sep 09

    Thank you ❤️🥣

    1. Pati Jinich

      Sep 28

      My pleasure!

  8. 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!

  9. 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 😉

  10. Catalina Germaine

    Oct 08

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

    1. Pati Jinich

      Oct 10

      Yum, I love zucchini!

  11. 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!

  12. 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 😉

  13. 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!

  14. 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!

  15. 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!

  16. 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!

  17. 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!

  18. 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!

  19. 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!

  20. Karen

    Aug 25

    Wow! Fantastic soup! Love it!!!

    1. Pati Jinich

      Sep 05

      So happy you did Karen!

  21. 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.

  22. Debra A Villarreal

    Apr 21

    Going to make this for sure!

    1. Pati Jinich

      May 01

      Enjoy it!

  23. 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 🙂

  24. 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 😉

  25. 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 😉

  26. 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 😉

  27. Charles

    Jan 31

    Yummy

    1. Pati Jinich

      Feb 03

      🙂

  28. 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!

  29. 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!

  30. 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!

  31. Mary Allison

    Oct 15

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

  32. 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! 😉

  33. 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 😉

  34. Beatriz

    Sep 24

    Definitivamente, esta si la hago..Patty!

    1. Pati Jinich

      Oct 04

      Que alegria Beatriz, te gusto?

  35. 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 🙂

  36. 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 😉

  37. 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 😉

  38. 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 😉

  39. Kim Houchens

    Sep 21

    Looks delicious

    1. Pati Jinich

      Sep 24

      Gracias!

  40. 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!

  41. Dalia

    Sep 21

    I can’t wait to cook it! Thanks!!

    1. Pati Jinich

      Sep 24

      Enjoy it Dalia!

  42. 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!

  43. Jacqueline Gonzalez

    Sep 21

    This soup was delicious, thank you for the recipe.

    1. Pati Jinich

      Sep 24

      Very glad you liked it Jacqueline 😉

  44. 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.

  45. Rhonda

    Nov 13

    Yum yum yum! Perfect on a cold winter night.

    1. Pati Jinich

      Nov 13

      Stay warm, Rhonda!

  46. Mary Moeller

    Aug 27

    Loved this delicious soup. It was a real treat.

    1. Pati Jinich

      Aug 28

      Awesome!

  47. 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!

  48. Claudia P

    Mar 21

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

    1. Pati Jinich

      Mar 22

      Super! Thank you, Claudia.

  49. 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.

  50. 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.

  51. Cynthia

    Mar 06

    Amazing ….Soooooo good

    1. Pati

      Mar 06

      Thank YOU Cynthia.

  52. 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!

  53. 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.

  54. 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!

  55. 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!

  56. leticiamccollum

    May 05

    I’ll let you know how it came out!

    1. Pati

      May 08

      Can’t wait!

  57. 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!

  58. 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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