Classic South Texas Recipes: Poblano Soup - The Bend Magazine

Classic South Texas Recipes: Poblano Soup

Creamy, spicy, crunchy, smooth...this poblano soup recipe has it all.

recipe for poblano soup

Photography by Jason Page | Props provided by 20/20 Vintage & Sweet Life Bake | Styled by Jarred Schuetze

In 1974, the El Paso Junior League published a recipe for Green Chile Chowder (with similar ingredients to what locals know as poblano soup), in its cookbook Seasoned with Sun, with a note that people would buy the cookbook for that recipe alone. Now, El Paso might not be in the Coastal Bend, but the reach of poblano peppers is vast across South Texas regions, as they grow in abundance in a warm climate. 

Locally, plenty of people are familiar with the famed poblano soup from Nuevo Cafe, a restaurant that has since shut its doors. Although that recipe is under lock and key and the Junior League recipe added potatoes to contribute to the thick, creamy texture, this recipe keeps it simple by combining blistered poblanos with aromatics for flavor, heavy cream to temper the heat and tortilla strips and queso panela for a variety of flavorful textures. 

Recipe by Vianney Rodriguez


Serves 6


  • 4 poblano peppers
  • 4 tablespoons butter
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 3 tablespoons flour
  • 4 cups chicken broth
  • 2 teaspoons Mexican oregano
  • 1 teaspoon cumin
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup heavy cream

For the garnish:

  • Tortilla strips
  • Cubed queso panela
  • Mexican crema (or heavy cream)
  • Hot sauce
  • Freshly ground black pepper

Preheat broiler. Place poblanos on a baking sheet, broil for 5 minutes, turn and broil an additional 5 minutes, or until skin is charred on both sides. Remove from oven, cover with foil or a kitchen towel. Allow to steam for 5 minutes. Peel or rub off charred skin from poblanos. Remove stems and seeds and roughly chop.

Heat butter in a saucepan over medium-high heat. Add onion, sauté until light and translucent then add garlic, continue to sauté an additional minute. Stir in flour, cook an additional minute stirring continuously. Add broth, oregano, cumin, salt, pepper and poblanos. Reduce heat and simmer for 5 minutes. Carefully ladle into blender. Blend until smooth. Return to the saucepan, stir in heavy cream and simmer for 5-10 minutes. Taste, adjust seasoning, serve warm garnished with tortilla chips and queso panela.

Next, a recipe for Texas Sheet Cake.