This cream of poblano chile soup is one of my favorite hearty soups for the chilly winter months, and is both easy to make and lower-calorie than your traditional cream of vegetable soup.
Cream soups are usually very calorie-rich and heavy, but they don’t have to be! You can still get a smooth, creamy texture to a traditionally cream-based soup by substituting Crema Mexicana mixed with chicken broth in place of heavy cream for a healthier version. By making this substitution, you can actually save about half the calories and more than half the fat.
If you love eating cream-based soups but tend to stay away from them because of the high calories and fat, this substitution method can renew your love for cream of vegetable soups all winter long, with no guilt!
To choose poblano chiles in the grocery store, look for the darkest green and firmest chiles you can find. They should also have mostly flat sides so they’re easier to roast. The chile should not have any wrinkles. If you’re not familiar with how to roast poblano chiles, here’s a tutorial to learn how. Be sure to remove all the seeds and veins from the chiles, as this is where the heat comes from that makes the chile spicy.
If you’re afraid the soup will be too spicy, you can start by adding 1 1/2 chiles to the blender and then taste testing to see how spicy it is and then decide whether to add the other half chile or not. You can proceed with the rest of the recipe as normal if you decide to leave it out.
To swirl the Crema Mexicana on top of the soup, you can either use a spoon to gently drizzle it, or you can get a little fancier and use a chef’s squeeze bottle for a perfectly even swirl.
This recipe yields two 1-cup servings or one large 2-cup serving. To make it vegetarian-friendly, you can substitute vegetable broth for the chicken broth.
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WHAT YOU NEED
- 1 1/4 cup low-sodium chicken broth
- 2 large poblano chiles, roasted, peeled, seeded and veins removed
- 1/4-inch thick slice of a large white onion, roasted on a comal or skillet
- 1/4 to 1/3 cup Cacique® Crema Mexicana
- 1/4 teaspoon kosher salt, or more to taste
- Optional garnish: Swirl of Crema Mexicana and freshly chopped chives
HOW TO MAKE IT
- Roast poblano chiles and allow to sweat in a plastic bag. After 15 minutes, peel the skin off the chiles, cut them open and remove the seeds and veins.
- While the chiles are sweating, roast the 1/4-inch thick slice of a large white onion on a hot comal or skillet until each side starts to get some brown spots, a few minutes per side.
- Add the poblano chiles, roasted onion, chicken broth, crema mexicana and salt to a blender and blend on high until the contents are completely pureed and smooth.
- Transfer the contents of the blender to a saucepan and cook over medium heat, whisking occasionally until it comes to a boil after about 5 minutes. It will begin to bubble toward the top of the pan; reduce the heat and continue to simmer for another 2 minutes.
- Serve and garnish with a swirl of Cacique® crema mexicana and about a half teaspoon of freshly chopped chives.