This Creamy Poblano Soup is warm and rich, with just the right amount of subtle spice in every spoonful. The blended russet potatoes and cream cheese create a velvety base, while the softened onions, poblanos, and sweet corn add depth and texture. Finished with lime, cilantro, and a swirl of sour cream, it’s an easy yet impressive dish that’s endlessly adaptable.
The heart of this soup lies in its balance of flavors – caramelized onions and minced garlic deepen the savory base, while the seeded poblano peppers bring a mild, smoky heat. Blending tender russet potatoes creates a naturally creamy texture without heavy cream, and a touch of lime juice brightens each spoonful. For extra richness, I’ve included cream cheese which melts seamlessly into the chicken stock, while sweet corn adds texture and a pop of freshness.
Much like my Mexican Street Corn Soup, you can customize this creamy poblano soup to your taste. Swap in Yukon Gold potatoes for extra creaminess, or add shredded chicken or black beans for protein. Serve it with warm tortillas, a crisp salad, or stuffed poblano peppers for a complete meal. Leftovers freeze beautifully, making it a perfect make-ahead dish for those cozy nights ahead!
Ingredient notes
Butter – Adds richness and depth to the soup base when sautéing onions and garlic. I prefer to use unsalted butter, but you could use salted instead.
Yellow onion – Adds a sweet and savory caramelization.
Poblano peppers – Poblano peppers are mild, adding just a subtle warmth to this creamy vegetable soup.
Garlic – Minced garlic infuses the soup with aromatic warmth when sautéed with onions.
Chile powder – Adds a mild heat and earthy complexity, complementing the poblano peppers. You can increase this for a spicier version.
Chicken stock – Use as the savory liquid base for this soup. You can use homemade or low-sodium stock for better control of saltiness.
Russet potatoes – Thickens the soup naturally and adds a creamy texture when blended.
Frozen corn (or fresh shucked corn) – Sweet corn kernels provide bursts of flavor and texture.
Cream cheese – Melts into the soup for extra creaminess and a slight tang.
Sugar – Balances acidity in this soup.
Lime juice -Brightens the soup with acidity, cutting through the richness.
Kosher salt and pepper – To taste. Kosher salt is distributed evenly for better control.
Cilantro – Fresh cilantro adds a vibrant, herbaceous finish. Add it as garnish.
Sour cream – Provides a cool, tangy contrast when dolloped on top of each serving of soup.
Lime wedges – Served with each bowl of soup as a way to easily adjust the acidity.
How to make it
Saute the aromatics
Melt the butter in a large pot over medium-high heat.
Add the onion and poblano peppers, seasoning with a pinch of salt and pepper to draw out moisture.
Cook, stirring occasionally, until the onions and peppers soften (about 7-8 minutes).
Add garlic and spices
Reduce the heat to medium and add the garlic, chile powder, and oregano.
Stir constantly for about 1 minute until the garlic is fragrant and the spices toast slightly, taking care not to burn them.
Simmer
Pour in the chicken stock and add the potatoes, scraping up any browned bits from the bottom of the pot.
Increase the heat to bring to a boil, then reduce to a gentle simmer.
Cook, stirring occasionally, until the potatoes are fork-tender but not falling apart (about 15 minutes).
Add remaining ingredients
Stir in the corn, cubed cream cheese, and sugar, breaking up the cream cheese with a spoon until fully melted.
Simmer for 5 minutes until warmed through.
Blend
Using an immersion blender, purée the soup until smooth and velvety, leaving a few chunks for texture if preferred.
For a blender method, cool slightly, then blend in batches, venting the lid to avoid steam pressure.
Season and serve
Stir in the lime juice off the heat.
Taste and adjust seasoning with salt, pepper, or a pinch of sugar to balance acidity.
Ladle the soup into bowls and garnish with cilantro, a dollop of sour cream, and lime wedges for serving.
Ways to use leftover poblano peppers
Don’t let excess poblano peppers from making this soup go to waste. Their smoky, mild heat can elevate so many dishes! Here are two delicious examples of how you can use leftover poblano:
- Poblano Cream Sauce: Velvety, smoky, and irresistibly versatile, this sauce is a game-changer. Drizzle it over enchiladas, tacos, grilled meats, or breakfast eggs.
Tips and tricks
Roast the poblanos first (optional but recommended). Charring the peppers under the broiler or on a gas flame first deepens their smoky flavor. Peel off the blistered skin before chopping.
Use room-temperature cream cheese. It melts more evenly into the soup without clumping.
You don’t need to thaw frozen corn before adding it to the soup. If using fresh corn, lightly sauté or roast it first for extra sweetness.
If using a countertop blender, fill only halfway, hold the lid with a towel, and pulse first to avoid hot soup explosions.
For a silkier soup, strain after blending for an ultra-smooth finish.
Variations
Here are some quick and easy ingredient variations that you can try when making this creamy poblano soup, whether you’re catering to dietary and flavor preferences, or just want to switch things up:
Potato swap – Yukon Golds can replace russets for a naturally creamier texture.
Control the heat – For more spice, add a pinch of cayenne with the chile powder, leave a few poblano pepper seeds in, or add in a jalapeno pepper along with the poblano peppers. For a milder soup, make sure to remove all seeds/membranes.
Too thick – Thin the soup with a splash of stock or water towards the end or when reheating leftovers.
Creamy ingredients – Substitute the cream cheese with mascarpone or a splash of heavy cream for richness.
Vegan-friendly – Use olive oil instead of butter, vegetable stock instead of chicken stock, and coconut cream or cashew cream instead of the cream cheese.
Serving suggestions
Whether you’re making creamy poblano soup in the slow cooker, instant pot, or on the stove, these side dishes will pair perfectly!
Storing
Store leftovers in an airtight container in the refrigerator for up to five days. Reheat on the stovetop until heated through, adding a splash of cream, stock, or water, if needed.
This soup also freezes well, for up to three months. Thaw it overnight in the fridge and reheat as directed above.
Erin’s wine pairings
Here are some excellent wine pairings to complement the rich and slightly spicy flavors of creamy poblano soup:
- Zinfandel, Malbec and Merlot are red wines with a hint of sweetness that pair well with this hearty, spice-forward soup.
- The acidity in rosé is perfect with this rich, creamy soup.
- Try a creamy, fruit forward Viognier or unoaked or moderately oaked Chardonnay. Fruit-forward, with a bit of body to them, they stand up nicely to the spices and peppers in this creamy soup.
Plus, check out these 30+ Traditional Mexican Soups.
Did you make this creamy poblano soup?
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In a large pot over medium-high heat, melt the butter. Add the onion and poblano peppers, and season with a pinch of salt and pepper. Cook, stirring occasionally, until the onion softens, about 7-8 minutes.
Add the garlic, chile powder, and oregano, and saute for about 1 minute, until fragrant.
Add the chicken stock and potatoes. Bring to a boil, then lower the heat to maintain a simmer. Cook, stirring occasionally, until the potatoes are tender, about 15 minutes.
Stir in the corn, cream cheese and sugar. Cook for five minutes, until warmed through.
Use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can transfer the soup to a blender and puree until smooth, working in batches if needed.
Add the lime juice and season to taste with salt, pepper and sugar, if needed.
Serve garnished with cilantro and sour cream, if desired. Serve with lime wedges.
- Store leftovers in an airtight container in the refrigerator for up to five days. Reheat on the stovetop until heated through, adding a splash of cream, stock, or water, if needed.
- This soup also freezes well, for up to three months. Thaw it overnight in the fridge and reheat as directed above.
Tips and tricks
- Roast the poblanos first (optional but recommended). Charring the peppers under the broiler or on a gas flame first deepens their smoky flavor. Peel off the blistered skin before chopping.
- Use room-temperature cream cheese. It melts more evenly into the soup without clumping.
- You don’t need to thaw frozen corn before adding it to the soup. If using fresh corn, lightly sauté or roast it first for extra sweetness.
- If using a countertop blender, fill only halfway, hold the lid with a towel, and pulse first to avoid hot soup explosions.
- For a silkier soup, strain after blending for an ultra-smooth finish.
Variations
- Potato swap – Yukon Golds can replace russets for a naturally creamier texture.
- Control the heat – For more spice, add a pinch of cayenne with the chile powder, leave a few poblano pepper seeds in, or add in a jalapeno pepper along with the poblano peppers. For a milder soup, make sure to remove all seeds/membranes.
- Too thick – Thin the soup with a splash of stock or water towards the end or when reheating leftovers.
- Creamy ingredients – Substitute the cream cheese with mascarpone or a splash of heavy cream for richness.
- Add protein – Add shredded chicken, crispy chorizo, or black beans for a boost of hearty protein.
- Vegan-friendly – Use olive oil instead of butter, vegetable stock instead of chicken stock, and coconut cream or cashew cream instead of the cream cheese.
Calories: 276kcal | Carbohydrates: 27g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 376mg | Potassium: 671mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1120IU | Vitamin C: 55mg | Calcium: 61mg | Iron: 1mg
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