TOO MANY Poblanos? The ULTIMATE Soup for Poblano Lovers!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

poblano peppers

🥗Healthier: Anaheim peppers

💰Cheaper: bell peppers

Anaheim peppers offer similar flavor with less heat

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds cheesy flavor with fewer calories

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon

Homemade broth is fresher and more flavorful

Slice the poblano peppers in half, remove the stems and seeds, and place them on a lightly oiled baking sheet.

Roast the poblano peppers in the oven on the broil setting for about 10 minutes until the skins puff up and char.

Cover the hot peppers with plastic wrap or a towel to steam and loosen the skins, then peel the skins off.

Chop the peeled poblano peppers and transfer them to a bowl.

Heat a large pot over medium heat and add about a tablespoon of olive oil.

Add one medium chopped onion, one medium-sized carrot (peeled and chopped), and one celery stalk (chopped) to the pot, cooking for about five minutes to soften the vegetables.

Add four cloves of chopped garlic and cook for 30 seconds to a minute until fragrant.

Stir in one tablespoon of Mexican oregano, one tablespoon of ancho powder, one tablespoon of guajillo powder, one teaspoon of cumin, and salt and pepper to taste, cooking for a bit to let the spices bloom.

Add the chopped roasted poblano peppers and about one cup of loosely packed spinach (optional) to the pot, stirring to combine and cooking for about a minute.

Pour in two cups of chicken stock and one cup of milk (optional), then reduce the heat and simmer for about 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens