Crema de chile poblano

Meal type Chicken, Chicken Broth, Potato
Season Fall, Spring, Winter


  • 3/4 pound russet potato and cubed large

  • 6 poblano or pasilla chiles 

  • 3 large garlic cloves unpeeled
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped

  • 6 cups chicken broth

  • 3/4 pound Mexican crema, crème fraiche, or sour cream

  • 5 ounces Mexican queso panela or queso fresco or mozzarella cut into strips


1 Preheat the oven to 435 degrees Fahrenheit. 

2 Place the potato in a pot and cover with cold water. Bring to a gentle boil over medium heat, then cook until tender, about 35 minutes in all.
3 Remove from the oven and let cool. Peel the garlic and chiles and discard the chile seeds.
4 Place 5 chiles and the garlic in a food processor and run until mushy. Add the potato and run the pulses until blended. Cut the sixth chile in strips a set aside.
5 In a pot, melt the butter over medium heat, then add the onion and cook, stirring, until translucent, about 5 minutes.
6 Reduce the heat to low, add the poblano-potato mixture, and cook, stirring, for 15 minutes. Add the chicken broth and cook over low heat for 30 minutes.
Ladle the soup into individual serving bowls and add some strips of the remaining chile, a dollop of crema, and a slice of cheese. Serve hot.