Poblano Soup

A perfect soup to cozy up to on a chilly rainy day.

Poblano Soup

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 20 minutes

Yield: 4


  • 3 poblano chiles, cut in half and seeded
  • 8 ounces Cotija cheese
  • 2 tablespoons unsalted butter, reserved
  • 1/4 white onion, chopped
  • 2 ounces Jack cheese, shredded
  • 32 ounces organic chicken broth
  • 1 bunch fresh cilantro, stems removed
  • 4 teaspoons cornstarch
  • 2 ounces roasted pumpkin seeds
  • Salt to taste


  1. Heat grill to medium high heat. Grill chiles skin side down for 5 minutes or until blistering. Remove from heat and allow to slightly cool.
  2. While chiles are cooling, grill Cotija cheese on all sides until browned, 2-3 minutes. Remove from heat and allow to cool. Cube cheese and reserve for garnish.
  3. Remove blistered skin from chiles. Reserve 1 chile and dice for garnish.
  4. In a medium sauce pan over medium heat, melt 1 tablespoon butter.
  5. Stir in onions and remaining chilies. Sauté until tender.
  6. Stir in Jack cheese.
  7. Pour in chicken broth and bring to a hard boil. Add cilantro. Boil for 30 seconds and remove from heat.
  8. Using an immersion blender, purée until smooth.
  9. Stir in 1 tablespoon butter.
  10. Make a cornstarch slurry by whisking together 4 teaspoons cornstarch and 4 teaspoons cold water or chicken broth. Stir in slurry to soup to thicken. Season with salt to taste.
  11. Garnish with pumpkin seeds, diced poblano chili, and grilled Cotija cheese.



Last Modified on October 28, 2016
This entry was posted in EAT, RECIPES
Bookmark this article Poblano Soup