Chile Poblano Cream Soup


  • 3 ounces butter
  • 1 onion, sliced
  • 1 can poblano peppers
  • 2 cups chicken stock
  • 1 tablespoon cilantro
  • 1 cup cream
  • 8 ounces jack cheese, cut into cubes
  • 3 corn tortillas, cut into squares and fried


  1. Melt the butter and fry the onion; add the poblano peppers and fry a little. Let cool, then blend with the chicken stock and cilantro. Heat mixture and season with garlic salt and flavoring.
  2. Add the cream and serve very hot with cheese and small totopos.

This page may contain affiliate links. Any purchases made through these links help support at no additional cost to you. Please see our Disclosure Policy.

Quick Links

American Regional ~ Appetizers ~ Beverages ~ Bread ~ Candy ~ Cookies ~ Desserts ~ Holidays ~ International Cuisine ~ Main Course ~ Meatless ~ Restaurant ~ Salads/Salad Dressings ~ Sandwiches/Wraps ~ Side Dishes/Veggies ~ Snacks ~ Soup/Stew/Chili ~ Complete Recipe Index

DON'T MISS Weekly Specials
from The Prepared Pantry!
Some items are FREE!