Cream of Poblano Soup

READY IN: 55mins
Recipe by Leslie in Texas

Poblano peppers are a mild Mexican pepper and this soup showcases them beautifully! This is a delicious, rich soup that will transport you to old Mexico! Originally published in a 1995 newspaper food section, from Cavanaugh's Restaurant in Webster, Texas.

Top Review by txflea

I was amazed at all the references to ''The Picket Fence'' in LJ. I eat there all the time and I LOVE their cream of poblano soup. Thats why I was looking online and found this recipe.
I made it tonight and YUM! I couldnt get the ''roux'' to work out right but on the whole it turned out just as good as the Picket Fence's. I am going to add some corn and some jalapeno to the next recipe when I make it again.
It has a really good flavor and texture to it. Great as a comfort food :)

Ingredients Nutrition


  1. Cut three tortillas into ninths; place in food processor and chop until fine.
  2. Add flour,chili powder, cumin, salt, and pepper; blend to the consistency of cornmeal.
  3. Place oil in stockpot over medium high heat; add onion, 1/2 cup poblano pepper, and garlic and sauté until the onion is transparent.
  4. Add butter and let it melt.
  5. Add tortilla-flour mixture to the pan and mix to form a roux.
  6. Cook 4-5 minutes stirring constantly with a whisk- do not let mixture burn.
  7. While stirring, slowly add broth, scraping down sides and bottom often.
  8. Add half and half, bring to a slow simmer and cook 7-10 minutes.
  9. Do not let soup come to a hard boil.
  10. Turn off heat and let cool a bit.
  11. Add chicken before serving.
  12. Top each serving with shredded cheese, diced poblano pepper and tortillas strips.

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