Creamy Roasted Poblano Pepper Soup

Ingredients

• 2 Poblano peppers* (roasted and seeded (see the process here))
• 1 Tablespoon unsalted butter or olive oil
• 1/2 cup white onion (finely chopped)
• 2 small garlic cloves
• 1/8 cup cream cheese
• 1 tablespoon chicken bouillon
• 1 can evaporated milk (I use 2% for this recipe, but you can use the one you like)
• 1 can chicken stock ((14 oz))
• Black pepper to taste (optional)
• Panela cheese or queso fresco (cut in squares)
• Croutons or tortilla chips
• Sour cream (optional)
• Fresh cilantro

Instructions

1. 1

   Clean, roast, peel, and seed the poblano peppers. This post “how to peel poblano chiles” shows you how to use different methods, such as open flame or in the oven.

2. 2

   You can do this one day in advance and place the peppers in the fridge in an airtight container overnight.

3. 3

   Melt the butter in the pot over medium heat or heat the olive oil. Add the chopped onions and sauté until soft, 3-5 minutes.

4. 4

   Finely chop the garlic cloves.

5. 5

   Put the poblano peppers, soft onions, garlic cloves, cream cheese, chicken bouillon and evaporated milk in a blender and blend until smooth. Return to the pot. Add salt and let it cook for about 3 minutes, stirring constantly.

6. 6

   Pour in the evaporated milk and chicken stock. Bring to a boil and then simmer for 5 minutes. Add black pepper to taste (if you like, this is optional)

7. 7

   If you are using the immersion blender, once the onions are soft, add the rest of the ingredients and blend.

8. 8

   Serve immediately, garnished with your favorites: cheese, croutones, tortilla chips, cream and or cilantro.