Here is a vegan variation on crema de poblano, roasted chile poblano soup served throughout Mexico. Poblano chiles are large, and deep green
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Roasted Chile Poblano Soup - Vegan

Cook Time 40 minutes
Total Time 40 minutes
Servings 4 servings
Author Douglas Cullen

Ingredients

  • 3 Poblano chiles, medium size, about 4 to 5 inches long
  • 1 Waxy potato, medium
  • ½ White onion, medium
  • 1 (12 oz) can White corn
  • 1 clove Garlic
  • 1 tsp. Epazote, Mexican herb
  • 6 Corn tortillas
  • 2 tbsp. Cooking oil
  • 1 tsp. Salt
  • 6 cups Water

Instructions

  • Chop the poblano chile, potato and onion
  • Heat the cooking oil in a pot to medium heat
  • To the pot add the onion and garlic and sauté until the onion starts to turn translucent (about 5 minutes). Stir frequently
  • Add the potato and continue cooking for another 5 minutes
  • Add the chiles and ½ of the white corn
  • Add 5 cups of water and bring to a boil. Reduce the heat and cook for 20 minutes
  • In 2 batches, blend the soup until very smooth (about 2 minutes per batch)
  • Return the soup to the pot and simmer for 20 more minutes
  • If the soup is too thick, add the remaining cup of water a little bit at a time until the desired consistency is reached.

Preparation - Tortilla Strips

  • Cut the corn tortillas in half and then slice into ¼ inch wide strips
  • Preheat ¼ inch of cooking oil in a frying pan to medium hot
  • Tip: To check to see if the oil is ready, drop 1 tortilla strip into the oil. If the oil starts to bubble the oil is ready
  • Place the tortilla strips into the hot oil
  • Every 30 seconds stir the tortilla strips so that they cook evenly
  • When the tortilla strips have turned Golden Brown they are done
  • Drain the tortilla strips on paper towels

Serving

  • Divide the soup into 4 -6 bowls
  • Heat the reserved corn in the microwave for 45 seconds
  • Garnish the soup with tortilla strips and 2 spoonfuls of corn

Notes

It is important to use white corn for this recipe. Yellow sweet corn changes the taste.
This version packs a little heat but the recipe is very flexible. If you prefer a milder soup substitute 1 white potato for 2 poblano chiles.