Ingredients Jump to Instructions ↓

  1. The soup:

  2. 3 cups chicken broth

  3. º cup chopped onion

  4. 12 ounces cream cheese, cut into chunks

  5. 1 cup sour cream or plain yogurt

  6. 4 fresh poblano peppers, roasted, peeled and seeded (see Note)

  7. Salt and pepper to taste

  8. The garnishes:

  9. 4 lime wedges

  10. 4 tablespoons crumbled queso fresco

  11. Fresh cilantro leaves

Instructions Jump to Ingredients ↑

  1. In medium saucepan combine chicken broth and onion, bring to simmer; simmer 10 minutes; cool.

  2. Add cream cheese, sour cream or yogurt and peppers. In small batches transfer mixture to blender or food processor; blend or puree until smooth. Add salt and pepper to taste.

  3. Ladle soup into each of 4 individual serving bowls. Garnish each bowl with lime wedges, queso fresco and fresh cilantro leaves.

  4. Note: To roast, seed and peel the poblano peppers, place them on a baking sheet and broil 4 inches from the heat source, turning as necessary, until soft, blistered and blackened. Transfer the peppers to a bowl, cover with a towel, and let sit 5 minutes. Scrape or wipe off the blackened skin, then slit one side of the peppers open and cut out the stems and seeds. If necessary, rinse the peppers briefly to remove any remaining bits of skin or seeds.


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