This Roasted Chile Poblano Soup captures the essence of traditional Oaxacan comfort cooking—smoky roasted chiles blended into a velvety base of onions, garlic, and chicken stock. A touch of milk and requesón (or ricotta) gives the soup gentle richness, while epazote adds a distinctly earthy note. Crisp tortilla strips and a drizzle of crema finish each bowl with texture and freshness. Elegant yet rustic, this soup is as inviting on a cool evening as it is at a summer table paired with grilled corn and lime.
INGREDIENTS:
4 poblano chiles
1 tablespoon butter
1 medium white onion, thickly sliced
1/4 head garlic, cloves separated and skins removed
Salt and black pepper
2 sprigs epazote
2 cups chicken stock
3/4 cup milk
1 ounce requesón or ricotta
1/2 tablespoon fresh crema
2 corn tortillas
canola oil
Optional garnish, if desired: Crumbled Cotija cheese, and a few cilantro leaves
METHOD:
Place the chiles directly over an open flame (or under a broiler), turning often until blackened on all sides. Transfer to a plastic bag or covered bowl and let steam for 15 minutes. Peel off the charred skin, remove stems and seeds, and cut the chiles into thin strips.
In a large pot, melt the butter over medium heat. Add the sliced onion and cook until soft and translucent, about 5–7 minutes. Add the garlic and cook for another 3–4 minutes, stirring frequently to avoid browning.
Add the roasted poblano strips, a pinch of salt and pepper, and the epazote. Pour in the chicken stock and bring to a gentle simmer. Reduce heat to low and cook for 15 minutes, allowing the flavors to meld.
Carefully transfer the mixture to a blender and puree until smooth. Return the soup to the pot and stir in the milk. Heat gently over low heat—do not boil.
In a small bowl, whisk together 1/2 cup of the warm soup with the requesón and crema. Return this mixture to the pot, stirring until the soup is creamy and uniform. Taste and adjust seasoning with salt as needed.
Slice the tortillas into 1/2-inch strips. Heat a small amount of canola oil in a skillet over medium-high heat. Fry the strips briefly on each side until crisp and golden. Drain on paper towels.
Ladle the soup into bowls. Garnish with tortilla strips, a drizzle of crema, and, if desired, crumbled Cotija and fresh cilantro. Serve hot.
CHEF’S NOTES:
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For a vegetarian version, substitute vegetable stock for chicken stock.
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A few roasted tomatillos blended into the soup will add bright acidity.
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To make it heartier, top with shredded chicken or roasted corn kernels.
SOURCE: Adapted from Seasons of My Heart by Susana Trilling
