If you want a heartier soup, you can top it with chunks of chicken, grilled shrimp or even chorizo. If you're feeding a big family, double the recipe.

Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 3 to 4

Ingredients

2 tablespoons butter
3 poblano peppers, roasted, peeled, seeded and chopped (learn how to roast poblano peppers)
1 small onion, chopped
1/4 cup diced carrots
2 tablespoons flour
4 cups water
2 cups chicken stock
3/4 cup half and half
1/4 cup chopped cilantro
1 teaspoon salt
toppings: shredded Monterey Jack cheese, diced red onion, cilantro leaves, tortilla strips or crushed tortilla chips

Here's how to make it:

Cook the poblano, onion and carrots in the butter until soft, about 5 minutes.
Add the flour and cook another 2 minutes.
Add water and chicken stock. Stir and simmer on low about 30 minutes.
Puree with an immersion blender.
Add half and half, cilantro and salt. Heat through. Taste and adjust seasonings. Spoon into bowls and top with desired toppings.

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Immersion Blenders $15 & Up

All Purpose Flour $3 & Up

Chicken Broth $1 & Up

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Elisa Schmitz

This sounds yummy, Donna John !

Like Reply 5 years ago

Gwen Johnson

This soup is SOOOOO good. I've made it several times. Great recipes here.

Like Reply 1 3 years ago

Craving this today. Wish I had some poblanos. On my list for the next trip to the grocery store.

Rosseyes

There's some good recipes are these updated can we substitute certain foods like maybe cheeses and use a different kind of milk or different or egg substitutes with some of the recipes some of the soups the mac and cheese the clam cakes the zucchini fritters is there some substitution list you could share with us thanks

Like Reply 2 2 years ago

Hello! Most times it's fine to substitute any kind of milk. I use coconut milk, almond milk, evaporated milk, cream, etc., interchangeably. I have two vegan kids, so will get a tip published about egg substitutes for you. As for cheese, you can always switch that to your favorite cheese. I wouldn't switch feta for cheddar, cream cheese for Gruyere, but if the recipe calls for a hard shredded cheese, any hard shredded cheese you like the flavor of would work. For the zucchini fritters, you could definitely substitute grated yellow squash or other vegetable you can grate for the zucchini. Hope this helps! Rosseyes