40+ Mouthwatering Poblano Pepper Soup Recipes for Every Season

Poblano peppers are a versatile ingredient that can bring a delightful smoky heat and depth of flavor to any dish.

One of the best ways to showcase their unique taste is in a hearty, comforting soup.

Whether you’re a fan of spicy dishes or prefer something milder, poblano pepper soups offer a wide range of flavors that can be customized to suit your preferences.

From creamy chowders to tangy broths, these soups are perfect for any season, offering warmth in the winter and a refreshing twist in the summer.

If you’re looking to spice up your soup repertoire, we’ve rounded up over 40 mouthwatering poblano pepper soup recipes that will add variety and flavor to your menu.

Get ready to explore new tastes, textures, and combinations that elevate this humble pepper to new heights!

40+ Mouthwatering Poblano Pepper Soup Recipes for Every Season

Poblano pepper soups are the perfect addition to any meal rotation, providing a blend of smoky, spicy, and savory flavors in every spoonful.

With so many variations—ranging from creamy, indulgent chowders to lighter, brothy options—there’s a poblano soup recipe for every palate.

Whether you’re a seasoned chef or a beginner in the kitchen, these recipes offer the flexibility to experiment with different ingredients and find your perfect combination.

So, the next time you’re craving a comforting bowl of soup, consider reaching for some poblano peppers to create a dish that’s both satisfying and full of flavor.

Dive into these 40+ poblano pepper soup recipes and discover your new favorite soup today!

Creamy Roasted Poblano Pepper Soup

This creamy roasted poblano pepper soup is a delicious blend of smoky, slightly spicy poblano peppers and a velvety texture from a rich cream base. Roasting the peppers brings out their natural sweetness and smokiness, which combines beautifully with the earthy flavors of onions, garlic, and broth. Ideal for a cozy evening or a comforting starter at dinner parties, this soup is a great way to explore the full potential of poblano peppers.

Ingredients:

• 4 large poblano peppers
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth (or chicken broth)
• 1 cup heavy cream
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon lime juice
• Fresh cilantro for garnish (optional)

Instructions:

1. Roast the Poblano Peppers: Preheat the oven to 450°F (230°C). Place the poblano peppers on a baking sheet and roast them in the oven for about 20 minutes, turning occasionally, until the skins are charred and blistered. Remove them from the oven and let them cool. Once cooled, peel off the skins, remove the seeds, and chop the peppers.
2. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
3. Combine and Simmer: Add the roasted poblano peppers, cumin, smoked paprika, vegetable broth, and a pinch of salt and pepper. Bring the mixture to a boil, then reduce to a simmer. Let it cook for 10-15 minutes to allow the flavors to meld.
4. Blend the Soup: Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches and blend until smooth.
5. Finish the Soup: Return the soup to the pot, stir in the heavy cream, and heat through. Adjust seasoning with salt, pepper, and lime juice.
6. Serve and Garnish: Ladle the soup into bowls, garnish with fresh cilantro if desired, and serve immediately.

This creamy roasted poblano pepper soup offers a unique and comforting flavor experience. The smoky heat from the peppers, combined with the smooth richness of the cream, creates a delightful contrast that warms the soul. Whether served as a main course with crusty bread or as a starter, this soup is a perfect choice for any occasion. Don’t forget the fresh cilantro garnish for an added burst of freshness!

Poblano Corn Chowder Soup

This poblano corn chowder is a hearty, vibrant soup that pairs sweet corn with the mild heat of poblano peppers. The result is a thick and satisfying chowder that’s perfect for those chilly evenings. With a base of potatoes, corn, and cream, this dish is rich, savory, and comforting, while the poblanos add just the right amount of kick. This soup will quickly become a family favorite, especially when paired with crusty bread.

Ingredients:

• 3 large poblano peppers
• 2 cups frozen or fresh corn kernels
• 2 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth (or chicken broth)
• 1 cup heavy cream
• 2 tablespoons butter
• 1 teaspoon thyme
• Salt and pepper to taste
• 1/2 cup shredded cheese (cheddar or Monterey Jack) for garnish

Instructions:

1. Roast the Poblano Peppers: Preheat your broiler or grill. Roast the poblano peppers under the broiler or on the grill for 8-10 minutes, turning them frequently until the skin is blackened. Once roasted, place them in a bowl, cover with a cloth, and let them sweat for 10 minutes. Peel off the skin, remove the seeds, and chop the peppers.
2. Prepare the Chowder Base: In a large pot, melt butter over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes. Add the diced potatoes and cook for another 3-4 minutes.
3. Simmer the Soup: Add the vegetable broth, corn, thyme, and roasted poblano peppers to the pot. Bring the mixture to a boil, then reduce to a simmer. Let the chowder cook for 15-20 minutes, or until the potatoes are tender.
4. Blend the Soup (Optional): For a thicker texture, use an immersion blender to blend some of the chowder, leaving some chunks for texture. Alternatively, blend a portion of the soup in a regular blender and return it to the pot.
5. Add Cream and Season: Stir in the heavy cream, and cook for an additional 5 minutes to combine the flavors. Season with salt and pepper to taste.
6. Serve and Garnish: Ladle the chowder into bowls, top with shredded cheese, and serve hot.

This poblano corn chowder is an absolute crowd-pleaser with its rich, creamy texture and sweet, smoky flavor. The poblano peppers add just the right amount of spice, while the corn and potatoes create a hearty and satisfying base. Perfect for fall or winter, this chowder is ideal for warming up after a long day. With a sprinkle of cheese on top, each bite is a comforting indulgence.

Spicy Poblano Pepper and Tomato Soup

This spicy poblano pepper and tomato soup combines the smoky richness of roasted poblano peppers with the tangy freshness of tomatoes. The soup strikes a perfect balance between heat, tang, and creaminess. It’s an ideal dish for those who enjoy a little spice with their comfort food. The addition of fresh herbs like basil and cilantro brings brightness to the soup, making it both flavorful and satisfying.

Ingredients:

• 4 large poblano peppers
• 6 ripe tomatoes, chopped (or 2 cans of diced tomatoes)
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 cup vegetable broth (or chicken broth)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 cup heavy cream
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro or basil for garnish

Instructions:

1. Roast the Poblano Peppers: Preheat the oven to 450°F (230°C). Place the poblano peppers on a baking sheet and roast for 15-20 minutes, turning halfway, until the skin is charred. Once done, remove them from the oven, cover with a cloth, and let them sweat for 10 minutes. Peel off the skin, remove the seeds, and chop the peppers.
2. Cook the Soup Base: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and cook until softened, about 5 minutes. Add the chopped tomatoes, chili powder, cumin, and smoked paprika. Cook for another 5 minutes until the tomatoes soften and release their juices.
3. Add the Poblano Peppers and Broth: Stir in the roasted poblano peppers and vegetable broth. Bring the soup to a simmer and cook for 10 minutes to let the flavors meld together.
4. Blend the Soup: Use an immersion blender to blend the soup until smooth, or transfer it to a blender in batches and blend until creamy.
5. Add Cream and Season: Return the soup to the pot and stir in the heavy cream. Simmer for an additional 5 minutes. Taste and adjust seasoning with salt and pepper as needed.
6. Serve and Garnish: Ladle the soup into bowls, garnish with fresh cilantro or basil, and serve hot.

This spicy poblano pepper and tomato soup is a wonderful way to enjoy the vibrant flavors of summer or fall, even when tomatoes aren’t in season. The combination of roasted poblano peppers with fresh tomatoes and spices creates a rich and flavorful soup with just the right amount of heat. Perfect for those who enjoy bold flavors, this soup is a satisfying, nutritious meal that can be enjoyed with a slice of crusty bread or topped with crumbled queso fresco.

Smoky Poblano and White Bean Soup

This smoky poblano and white bean soup combines the earthy, rich flavor of poblano peppers with hearty white beans for a filling, comforting dish. The roasted poblano peppers impart a gentle smokiness to the soup, while the creamy beans add a satisfying texture. With the addition of garlic, onions, and a hint of lime, this soup is packed with flavor and perfect for a cozy meal. Whether served with crusty bread or a side salad, this soup is sure to become a staple in your meal rotation.

Ingredients:

• 3 large poblano peppers
• 2 cans (15 oz) white beans (cannellini or navy beans), drained and rinsed
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth (or chicken broth)
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 tablespoon olive oil
• 1 lime, juiced
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Roast the Poblano Peppers: Preheat your oven to 450°F (230°C). Place the poblano peppers on a baking sheet and roast them for about 20 minutes, turning occasionally until the skins are blackened and blistered. Remove from the oven and cover with a cloth to let them sweat for 10 minutes. Peel the skins, remove the seeds, and chop the peppers.
2. Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
3. Simmer the Soup: Add the roasted poblano peppers, white beans, vegetable broth, cumin, and smoked paprika to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes to blend the flavors.
4. Blend the Soup: Use an immersion blender to partially blend the soup, leaving some beans and vegetables for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
5. Finish the Soup: Stir in the lime juice and season with salt and pepper to taste. Simmer for another 5 minutes.
6. Serve and Garnish: Ladle the soup into bowls, garnish with fresh cilantro, and serve hot.

This smoky poblano and white bean soup is a warm and hearty meal that perfectly balances the mild heat of the poblano peppers with the creaminess of white beans. The rich flavors are complemented by the zesty lime and fresh cilantro, adding brightness to each spoonful. It’s a healthy, satisfying option for both lunch and dinner, and pairs wonderfully with a slice of rustic bread for dipping.

Poblano and Chicken Tortilla Soup

This poblano and chicken tortilla soup is a twist on the classic tortilla soup, with the addition of roasted poblano peppers to create a smoky depth of flavor. The tender chicken, crispy tortilla strips, and a burst of fresh lime juice make for a vibrant and satisfying meal. This soup is perfect for a weeknight dinner, providing a warm, comforting bowl of goodness that’s both light and filling.

Ingredients:

• 3 large poblano peppers
• 2 medium chicken breasts, cooked and shredded
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 tablespoon olive oil
• 1 lime, juiced
• 1 cup tortilla strips (store-bought or homemade)
• Salt and pepper to taste
• Fresh cilantro and avocado for garnish

Instructions:

1. Roast the Poblano Peppers: Preheat the oven to 450°F (230°C). Roast the poblano peppers on a baking sheet for about 20 minutes, turning them occasionally until the skin is blackened and blistered. Remove from the oven, cover with a cloth, and let them sweat for 10 minutes. Peel the skins, remove the seeds, and chop the peppers.
2. Prepare the Soup Base: In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
3. Simmer the Soup: Add the chopped poblano peppers, shredded chicken, chicken broth, diced tomatoes, chili powder, and cumin. Bring to a boil, then reduce the heat and simmer for 15-20 minutes.
4. Add Tortilla Strips: Stir in the tortilla strips and let them soften in the soup for 5 minutes.
5. Finish the Soup: Add lime juice and season with salt and pepper to taste. Adjust the seasoning as necessary.
6. Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro and avocado slices. Serve immediately.

This poblano and chicken tortilla soup is a comforting and flavorful dish that brings together the smoky richness of roasted poblano peppers, the savory goodness of chicken, and the satisfying crunch of tortilla strips. With a burst of lime and fresh cilantro, it offers a delightful balance of textures and flavors. It’s perfect for a cozy dinner on a chilly evening or as a satisfying lunch.

Poblano, Potato, and Leek Soup

This poblano, potato, and leek soup is a creamy, vegetable-packed dish with a delicate smokiness from the roasted poblano peppers. The earthiness of the potatoes and the sweetness of the leeks complement the mild heat of the peppers perfectly, creating a delicious and satisfying soup. It’s ideal for those who want a comforting soup without too much spice but still plenty of flavor. This soup is easy to prepare and perfect for a lighter meal.

Ingredients:

• 3 large poblano peppers
• 3 medium potatoes, peeled and diced
• 2 leeks, cleaned and sliced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup milk or heavy cream
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh chives or parsley for garnish

Instructions:

1. Roast the Poblano Peppers: Preheat your oven to 450°F (230°C). Place the poblano peppers on a baking sheet and roast them for about 20 minutes, turning occasionally until the skin is charred. Remove from the oven, cover with a cloth, and let them sweat for 10 minutes. Peel the skins, remove the seeds, and chop the peppers.
2. Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the onion and leeks, cooking until softened, about 7 minutes. Add the garlic and cook for an additional minute.
3. Simmer the Soup: Add the diced potatoes, roasted poblano peppers, and vegetable broth. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes or until the potatoes are tender.
4. Blend the Soup: Use an immersion blender to blend the soup until smooth and creamy, or blend in batches in a regular blender.
5. Finish the Soup: Stir in the milk or cream to achieve the desired consistency. Season with salt and pepper to taste.
6. Serve and Garnish: Ladle the soup into bowls and garnish with fresh chives or parsley. Serve hot.

This poblano, potato, and leek soup is a wonderful dish that brings together creamy texture with a hint of smokiness from the poblano peppers. The combination of earthy potatoes and sweet leeks makes for a satisfying base, while the roasted peppers provide depth of flavor without overwhelming the palate. This soup is perfect for a light, comforting meal that’s still hearty and full of flavor. It’s a great choice for any season and can be paired with a side of toasted bread for an extra indulgence.

Poblano and Corn Chowder

This poblano and corn chowder combines the sweetness of fresh corn with the mild smokiness of roasted poblano peppers for a delicious and hearty soup. The creamy base, enhanced with a touch of garlic and onion, creates a comforting texture that is perfect for chilly evenings. A dash of smoked paprika adds depth, while the crunchy corn provides a fresh contrast to the smooth soup. This is a perfect choice for a satisfying meal that can easily be customized with your favorite toppings.

Ingredients:

• 3 large poblano peppers
• 2 cups fresh corn kernels (or frozen)
• 1 medium onion, diced
• 2 garlic cloves, minced
• 3 medium potatoes, peeled and diced
• 4 cups vegetable broth (or chicken broth)
• 1 cup heavy cream or milk
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Crumbled tortilla chips for topping (optional)

Instructions:

1. Roast the Poblano Peppers: Preheat the oven to 450°F (230°C). Place the poblano peppers on a baking sheet and roast for about 20 minutes, turning occasionally until the skins are blackened. Remove from the oven and let them sweat in a cloth for 10 minutes. Peel off the skins, remove seeds, and chop the peppers.
2. Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 5 minutes until softened. Add the minced garlic and cook for another minute.
3. Simmer the Soup: Add the roasted poblano peppers, corn kernels, diced potatoes, smoked paprika, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the potatoes are tender.
4. Blend the Soup: Using an immersion blender, blend the soup until smooth, or leave some texture if you prefer a chunkier chowder. You can also transfer half of the soup to a blender, puree, and then return it to the pot.
5. Finish the Soup: Stir in the cream or milk, and season with salt and pepper to taste. Let the soup simmer for another 5 minutes.
6. Serve and Garnish: Ladle the chowder into bowls, garnish with fresh cilantro and crumbled tortilla chips, and serve immediately.

This poblano and corn chowder is a rich and satisfying soup with the perfect balance of sweet corn and smoky poblano peppers. The creamy base and tender potatoes make it a filling and comforting dish, while the fresh cilantro and tortilla chips add a delightful crunch. It’s a perfect soup to make ahead for a weeknight dinner or to enjoy as a warming weekend treat.

Poblano and Shrimp Soup

This poblano and shrimp soup is a savory dish that combines the mild heat of roasted poblano peppers with succulent shrimp and a savory broth. The addition of tomatoes and spices like cumin and chili powder create a bold, flavorful base, while fresh cilantro and lime juice bring brightness to each bowl. With the shrimp adding protein and a delicate sweetness, this soup is both light and satisfying, perfect for a quick weeknight dinner or a special occasion.

Ingredients:

• 3 large poblano peppers
• 1 lb (450g) large shrimp, peeled and deveined
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 cups low-sodium chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 tablespoon olive oil
• 1 lime, juiced
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Roast the Poblano Peppers: Preheat your oven to 450°F (230°C). Place the poblano peppers on a baking sheet and roast for about 20 minutes, turning occasionally, until the skins are blistered and blackened. Remove from the oven and cover with a cloth for 10 minutes to let the peppers sweat. Peel the skin off, remove the seeds, and chop the peppers.
2. Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion and cook until soft, about 5 minutes. Add the garlic and cook for an additional minute.
3. Simmer the Soup: Add the roasted poblano peppers, diced tomatoes, chicken broth, cumin, and chili powder to the pot. Bring the soup to a simmer and cook for about 10 minutes to allow the flavors to meld together.
4. Cook the Shrimp: Add the shrimp to the soup and cook for 3-4 minutes, or until the shrimp are pink and cooked through. Season with salt and pepper to taste.
5. Finish the Soup: Stir in the lime juice for brightness and adjust the seasoning if needed.
6. Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro. Serve hot.

This poblano and shrimp soup is a flavorful and satisfying dish that strikes a perfect balance between the smokiness of roasted poblanos and the sweetness of shrimp. The addition of cumin and chili powder gives it a warm, savory depth, while the fresh lime and cilantro add a burst of freshness. It’s a light but hearty option that’s perfect for those looking for a quick yet delicious meal. This soup is sure to impress guests or make any night feel like a special occasion.

Poblano and Tomato Soup

This poblano and tomato soup is a deliciously smoky twist on a classic favorite. The roasted poblano peppers bring a deep, smoky flavor that complements the sweet acidity of ripe tomatoes. The rich broth base, enhanced with garlic, onions, and a touch of cumin, creates a satisfying and balanced soup that’s both comforting and light. Whether served with a grilled cheese sandwich or enjoyed on its own, this soup is sure to become a go-to in your recipe collection.

Ingredients:

• 3 large poblano peppers
• 6 ripe tomatoes, chopped (or 2 cans of diced tomatoes)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup fresh cream (optional)
• Fresh basil for garnish

Instructions:

1. Roast the Poblano Peppers: Preheat the oven to 450°F (230°C). Place the poblano peppers on a baking sheet and roast them for about 20 minutes, turning occasionally, until the skins are blistered. Remove from the oven, cover with a cloth, and let them sweat for 10 minutes. Peel the skins, remove the seeds, and chop the peppers.
2. Prepare the Soup Base: In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until softened. Add the minced garlic and cook for another minute.
3. Simmer the Soup: Add the chopped tomatoes, roasted poblano peppers, vegetable broth, and cumin. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, allowing the flavors to blend.
4. Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a blender and process until creamy.
5. Finish the Soup: Stir in the cream (if using) and season with salt and pepper to taste. Simmer for an additional 5 minutes.
6. Serve and Garnish: Ladle the soup into bowls and garnish with fresh basil leaves. Serve hot.

This poblano and tomato soup is a flavorful and vibrant dish that takes the familiar comfort of tomato soup to new heights with the addition of roasted poblano peppers. The smokiness of the poblanos complements the tangy sweetness of the tomatoes, creating a rich and satisfying flavor profile. The smooth, creamy texture makes it indulgent, while the fresh basil adds a bright finishing touch. This soup is perfect for a light lunch or dinner and pairs wonderfully with crusty bread or a grilled cheese sandwich for a classic, comforting meal.

Poblano and Sweet Potato Soup

This poblano and sweet potato soup is a hearty, flavorful blend that combines the smoky heat of roasted poblanos with the natural sweetness of roasted sweet potatoes. The richness of the sweet potatoes balances the slight heat from the peppers, creating a smooth and creamy soup. A touch of ginger adds warmth, while the addition of garlic and onions enhances the depth of flavor. This soup is perfect for fall, offering a satisfying yet healthy meal that’s both filling and comforting.

Ingredients:

• 3 large poblano peppers
• 2 medium sweet potatoes, peeled and cubed
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground ginger
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Roast the Poblano Peppers: Preheat your oven to 450°F (230°C). Roast the poblano peppers on a baking sheet for 20 minutes or until the skin is charred, turning occasionally. Once roasted, cover them with a cloth for 10 minutes to sweat. Peel the skins, remove seeds, and chop the peppers.
2. Roast the Sweet Potatoes: While the peppers roast, toss the cubed sweet potatoes with a bit of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven at 450°F for 20-25 minutes until tender.
3. Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 5 minutes until softened. Add the garlic and ground ginger and cook for another minute until fragrant.
4. Simmer the Soup: Add the roasted sweet potatoes, poblano peppers, and vegetable broth to the pot. Bring to a boil, then lower the heat and let it simmer for 10 minutes, allowing the flavors to combine.
5. Blend the Soup: Use an immersion blender to puree the soup until smooth and creamy. If you prefer a chunkier texture, blend part of the soup and leave some intact.
6. Finish the Soup: Stir in the coconut milk, adjusting salt and pepper to taste. Let the soup simmer for another 5 minutes.
7. Serve and Garnish: Serve the soup hot, garnished with fresh cilantro if desired.

This poblano and sweet potato soup is a wonderful, nourishing dish that balances the earthy sweetness of roasted sweet potatoes with the smoky depth of poblano peppers. The coconut milk adds a creamy richness, while the ginger provides a lovely warming undertone. It’s a fantastic soup to enjoy on cooler days, offering a unique twist on classic fall flavors. Pair it with crusty bread or a light salad for a complete and satisfying meal.

Poblano and Chicken Tortilla Soup

This poblano and chicken tortilla soup is a comforting and zesty variation of the classic tortilla soup. The smoky poblano peppers add depth to the flavorful broth, while the tender chicken provides heartiness. A handful of crunchy tortilla strips on top gives the soup a nice contrast in texture. Topped with fresh cilantro, a squeeze of lime, and a dollop of sour cream, this soup is a perfect balance of flavors and textures, making it a family-friendly dish for any occasion.

Ingredients:

• 3 large poblano peppers
• 2 chicken breasts (or thighs), cooked and shredded
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 tablespoon olive oil
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup crispy tortilla strips
• Fresh lime wedges
• Fresh cilantro for garnish
• Salt and pepper to taste

Instructions:

1. Roast the Poblano Peppers: Preheat the oven to 450°F (230°C). Roast the poblano peppers on a baking sheet for 20 minutes, turning occasionally until the skins are charred. Remove them from the oven and cover with a cloth for 10 minutes. Peel off the skins, remove seeds, and chop.
2. Cook the Chicken: In a pot, heat olive oil over medium heat. Add the chicken breasts and cook until browned and cooked through (about 6-7 minutes per side). Shred the chicken once cooled, or use pre-cooked chicken.
3. Sauté the Vegetables: In the same pot, add diced onions and cook for 5 minutes until softened. Add the minced garlic and cook for another minute.
4. Simmer the Soup: Add the roasted poblano peppers, diced tomatoes, chicken broth, cumin, chili powder, and corn to the pot. Bring to a simmer and cook for 10 minutes to combine the flavors.
5. Add the Chicken: Stir in the shredded chicken and simmer for an additional 5-10 minutes. Adjust the seasoning with salt and pepper to taste.
6. Serve and Garnish: Ladle the soup into bowls, and top with crispy tortilla strips, fresh cilantro, and a squeeze of lime juice. Serve with sour cream on the side if desired.

This poblano and chicken tortilla soup is a hearty, satisfying dish that’s perfect for a cozy dinner. The smoky flavor from the poblano peppers adds depth to the zesty broth, while the tender chicken makes it a complete meal. The crunchy tortilla strips provide a delightful texture, and the fresh lime and cilantro bring brightness to every bite. It’s a flavorful and filling soup that everyone will love, ideal for feeding a crowd or enjoying leftovers throughout the week.

Poblano and Black Bean Soup

This poblano and black bean soup is a rich and hearty vegetarian option, perfect for those seeking a satisfying and flavorful dish without meat. The smoky poblano peppers add a bold depth to the earthy black beans, while cumin and chili powder elevate the flavor profile. A splash of lime juice adds brightness, and a handful of cilantro adds freshness to the soup. It’s a perfect choice for lunch or dinner, offering a filling and nutritious option that can be easily made in advance.

Ingredients:

• 3 large poblano peppers
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1/4 cup lime juice
• Fresh cilantro for garnish
• Salt and pepper to taste

Instructions:

1. Roast the Poblano Peppers: Preheat the oven to 450°F (230°C). Place the poblano peppers on a baking sheet and roast for 20 minutes, turning occasionally until the skins are charred. Let them cool, then peel off the skins, remove seeds, and chop.
2. Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 5 minutes until softened. Add the minced garlic and cook for another minute.
3. Simmer the Soup: Add the roasted poblano peppers, black beans, cumin, chili powder, and vegetable broth to the pot. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to combine.
4. Blend the Soup: Using an immersion blender, puree the soup until smooth, or leave some texture if you prefer. If you like a chunkier soup, blend part of it and leave the rest as is.
5. Finish the Soup: Stir in the lime juice, and season with salt and pepper to taste. Simmer for another 5 minutes.
6. Serve and Garnish: Serve the soup hot, garnished with fresh cilantro.

This poblano and black bean soup is a rich and satisfying dish that offers both heartiness and bold flavors. The combination of roasted poblano peppers and black beans creates a deeply satisfying soup that is not only flavorful but also healthy. The cumin and chili powder enhance the warmth of the soup, while the lime juice adds a refreshing brightness. Perfect for a meatless meal, this soup is a great option for those looking for something filling, flavorful, and easy to make ahead for meal prep.

Creamy Poblano and Corn Chowder

This creamy poblano and corn chowder is a delightful combination of smoky poblano peppers, sweet corn, and a rich, velvety base. The poblano peppers provide a touch of heat and smokiness, while the corn adds sweetness and texture. The creamy broth, made with a base of milk and a hint of cream, elevates the dish, making it both comforting and indulgent. This soup is perfect for cooler weather and can easily be customized with additional toppings like shredded cheese or crispy bacon.

Ingredients:

• 3 large poblano peppers
• 2 cups corn kernels (fresh, frozen, or canned)
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Lime wedges for serving (optional)

Instructions:

1. Roast the Poblano Peppers: Preheat your oven to 450°F (230°C). Place the poblano peppers on a baking sheet and roast for 20 minutes, turning occasionally until the skin is charred. Remove from the oven and cover with a towel for 10 minutes. Peel off the skin, remove the seeds, and chop.
2. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes until softened. Add the minced garlic and ground cumin, cooking for another minute until fragrant.
3. Simmer the Soup: Add the roasted poblano peppers, corn kernels, diced potatoes, and vegetable broth to the pot. Bring the soup to a simmer and cook for 15-20 minutes, until the potatoes are tender.
4. Blend the Soup: Using an immersion blender, puree the soup until smooth, or leave it slightly chunky for more texture. For a creamier consistency, blend the soup completely.
5. Add Dairy and Season: Stir in the milk and heavy cream, adjusting seasoning with salt and pepper. Simmer the soup for an additional 5-10 minutes to allow the flavors to meld together.
6. Serve and Garnish: Ladle the chowder into bowls and garnish with fresh cilantro and a squeeze of lime juice. Serve with crusty bread on the side if desired.

This creamy poblano and corn chowder is an indulgent yet comforting dish, perfect for a cozy meal. The smoky poblano peppers create a wonderful contrast to the sweetness of the corn, while the creamy base ties everything together in a rich, velvety texture. It’s a great choice for a fall or winter dinner, and the soup can easily be made in advance and reheated for an easy weeknight meal. Pair it with some warm bread for a complete meal that everyone will love.

Poblano and Shrimp Soup

This poblano and shrimp soup is a flavorful and light option that brings together tender shrimp and roasted poblano peppers in a savory broth. The soup has a lovely combination of heat from the poblano and brightness from a splash of lime juice. Garlic, onions, and a bit of smoked paprika round out the flavor profile, while the shrimp adds protein and texture. This soup is great for a quick weeknight dinner or as an elegant appetizer for a dinner party.

Ingredients:

• 3 large poblano peppers
• 1 pound large shrimp, peeled and deveined
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 4 cups chicken broth
• 1 tablespoon olive oil
• 1 teaspoon lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Roast the Poblano Peppers: Preheat the oven to 450°F (230°C). Place the poblano peppers on a baking sheet and roast for 20 minutes, turning occasionally until the skin is charred. Once done, remove from the oven, cover with a cloth, and let them sweat for 10 minutes. Peel off the skin, remove the seeds, and chop the peppers.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 5 minutes until softened. Add the minced garlic and smoked paprika, cooking for an additional 1 minute until fragrant.
3. Simmer the Soup: Add the roasted poblano peppers and chicken broth to the pot. Bring to a simmer and cook for 10 minutes to allow the flavors to combine.
4. Cook the Shrimp: Add the shrimp to the soup and cook for 3-4 minutes until pink and opaque. Stir in the lime juice, adjusting seasoning with salt and pepper to taste.
5. Serve and Garnish: Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side.

This poblano and shrimp soup is a bright and zesty dish that’s packed with flavor but light on the stomach. The combination of smoky poblano peppers and tender shrimp creates a wonderful balance of heat and sweetness, while the smoked paprika adds a lovely depth. With its quick prep time and vibrant flavors, this soup is perfect for a weeknight dinner or as a refreshing appetizer for a gathering. Serve it with a side of crusty bread or tortilla chips for a satisfying meal.

Poblano and Avocado Soup

This poblano and avocado soup is a creamy, refreshing take on a classic Mexican-inspired dish. The mild heat from the roasted poblanos pairs wonderfully with the smooth, creamy texture of ripe avocados. The soup is rich and velvety but light, making it perfect for a summer lunch or a starter for a Mexican feast. A squeeze of lime and a sprinkling of cilantro brings freshness and brightness to the soup, making it a perfect balance of flavors.

Ingredients:

• 3 large poblano peppers
• 2 ripe avocados, peeled and pitted
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Roast the Poblano Peppers: Preheat your oven to 450°F (230°C). Roast the poblano peppers on a baking sheet for 20 minutes, turning occasionally until the skin is charred. Remove from the oven, cover with a cloth, and let them sweat for 10 minutes. Peel off the skin, remove seeds, and chop the peppers.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
3. Simmer the Soup: Add the roasted poblano peppers, vegetable broth, and cumin to the pot. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld together.
4. Blend the Soup: Remove the pot from the heat and add the avocado and lime juice. Use an immersion blender to puree the soup until smooth and creamy. Adjust seasoning with salt and pepper.
5. Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for extra brightness.

This poblano and avocado soup is a smooth and velvety dish that balances the smokiness of roasted poblanos with the creaminess of fresh avocados. The addition of cumin and lime juice enhances the flavors, making this soup a unique and satisfying option. It’s a perfect dish to serve during the warmer months or as part of a Mexican-inspired meal. Serve with tortilla chips or a fresh salad to complete the experience!

Note: More recipes are coming soon!