Pablano Chili Pepper Soup Recipe

When there is a nip in the air or money is tight, soup is a great addition to your dinner table. This Pablano Chili Pepper Soup has nice warmth to it from the chile’s but it is not overly spicy.   This is a great soup recipe for when you want to serve something a little different to your family or guests and it perfect for an appetizer or as a main course with salad and tortilla’s too. This recipe will feed 6-8 people.

Pablano Chili Pepper Soup Recipe

8 ounces poblano chilies, seeded
1 cup onions, finely chopped
2 cloves garlic, minced
2 tablespoons butter, softened
1 tablespoon all-purpose flour
4 cups chicken flavored stock
1 teaspoon ground chipotle

If you have dried Pablano chiles aka Ancho chile, then redydrate them before moving on.
Place Poblano chilies, onions and garlic into a blender container and process for 30 seconds or until everything is chopped & blended together. In a large saucepan heat up the butter and put the mixture you just blended into the saucepan and saute for 5 minutes or until vegetables are tender. Stir in the all-purpose flour and saute for 2 minutes. Pour in the chicken stock and teaspoon of ground chipotle. Cover the saucepan and simmer the soup for 10 minutes. Remove from heat and season with salt and ground black pepper if desired.  Garnish with sour cream and cilantro, optionally.  Delicious!


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