Poblano Chile Soup (Sopa de Chile Poblano)

  • Serves

    serves 6-8


Sweet roasted poblano chiles add smokey depth to this soup made with spinach and enriched with cream. This recipe first appeared in our August/September 2012 issue with Patricia Quintana's article The Soups of Mexico.


  • 2 lb. poblano chiles
  • 6 tbsp. unsalted butter
  • 1 large white onion, roughly chopped
  • 1 rib celery, roughly chopped
  • 1 medium carrot, roughly chopped
  • 4 oz. spinach, roughly chopped
  • 13 cup minced parsley
  • 4 cups chicken stock
  • 2 cups milk
  • 1 cup heavy cream
  • Kosher salt and freshly ground black pepper, to taste
  • 12 cup crema or sour cream
  • 1 serrano chile, stemmed, seeded, and minced
  • Fried tortilla strips, to garnish


Step 1

Heat broiler to high heat. Place poblano chiles on a foil-lined baking sheet, and broil, turning as needed, until blackened all over, about 20 minutes; transfer to a bowl and let cool. Peel and discard skins, stems, and seeds; roughly chop, and set aside.

Step 2

Heat butter in a 6-qt. saucepan over medium-high heat. Add onion, celery, and carrot, and cook, stirring occasionally, until soft, about 10 minutes. Add chopped poblanos, spinach, and parsley, and cook, stirring, until slightly wilted, about 3 minutes. Add stock and milk, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until slightly reduced, about 35 minutes. Remove from heat, stir in cream, and season with salt and pepper; puree in a blender until smooth, at least 1 minute.

Step 3

To serve, divide soup among serving bowls and then dollop with about 1 tbsp. crema in the center of each; garnish with some of the serrano chiles and tortilla strips.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.