Total Time
Prep 15 mins
Cook 20 mins

A nice creamy soup with the touch of spiciness from poblano peppers. Great with southwestern or Mexican meals.

Ingredients Nutrition


  1. In a large soup pot, saute carrots, onion, celery, garlic, poblanos, salt, pepper, cumin and thyme until vegetables are crisp-tender.
  2. Add stock, cilantro and chicken and cook several minutes more.
  3. In a saucepan, melt butter and add flour.
  4. Cook flour, stirring, for 2-3 minutes, over low heat, but do not brown like a roux.
  5. Add a cup of the soup to the flour and whisk briskly, then add two more, one at a time, whisking briskly after each addition.
  6. Pour the mixture into the soup pot and stir, cooking and stirring the soup constantly until the soup thickens, about 3-5 minutes more.
  7. Blend in the cream and hot sauce, remove from heat, and serve.
Most Helpful

Great warming soup. It made a lot so I froze it to take to work. I added just 2 peppers, this was the first time eating poblano peppers. Thank you!

drinkmore February 03, 2014

This is now a family favorite. Everyone loved this, even my husband who typically isn't excited about soup. He loved this one! Everything about it is perfect!

JeanieK December 12, 2011

This soup was delicious!!! I also used rotisserie chicken. I had some leftover baked potatos also so I peeled them, chopped them up, and added them at the very end. My husband also loves cheese so he added some cheddar too! Yummy!!!

Mama Bear 888 December 21, 2010