Total Time
Prep 15 mins
Cook 20 mins

A nice creamy soup with the touch of spiciness from poblano peppers. Great with southwestern or Mexican meals.

Ingredients Nutrition


  1. In a large soup pot, saute carrots, onion, celery, garlic, poblanos, salt, pepper, cumin and thyme until vegetables are crisp-tender.
  2. Add stock, cilantro and chicken and cook several minutes more.
  3. In a saucepan, melt butter and add flour.
  4. Cook flour, stirring, for 2-3 minutes, over low heat, but do not brown like a roux.
  5. Add a cup of the soup to the flour and whisk briskly, then add two more, one at a time, whisking briskly after each addition.
  6. Pour the mixture into the soup pot and stir, cooking and stirring the soup constantly until the soup thickens, about 3-5 minutes more.
  7. Blend in the cream and hot sauce, remove from heat, and serve.
Most Helpful

5 5

Great warming soup. It made a lot so I froze it to take to work. I added just 2 peppers, this was the first time eating poblano peppers. Thank you!

5 5

This is now a family favorite. Everyone loved this, even my husband who typically isn't excited about soup. He loved this one! Everything about it is perfect!

5 5

This soup was delicious!!! I also used rotisserie chicken. I had some leftover baked potatos also so I peeled them, chopped them up, and added them at the very end. My husband also loves cheese so he added some cheddar too! Yummy!!!