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Poblano Chiles Avocado Soup

Takes 30 minutes
Can be served cold or hot
A very soft tastfull soup



1 pound (skin on) poblano chiles washed, seeded and coarsely chopped

2 tablespoons grape oils
2 carrots based, peeled, roughly chopped
1 white onion peeled and roughly chopped
2 cloves garlic minced
1/3 cup flour
8 cups fresh stock chicken broth
2 avocados
1/4 cup chopped cilantro
1 cup heavy cream
Salt to taste
Pepper to taste


Saute poblanos, carrots, and onion in grape oil over medium heat
for 5 minutes. Add garlic and saute 1 minute. Add flour, mix well and saute for 5 minutes more. Stir occasionally.

Add chicken stock and mix well. Simmer over medium low heat for 30 minutes.

Remove from heat and add avacado. Add cilantro and cream, Pure with wand or in baches in blender. blend until thoroughly mixed.

Add salt and pepper to taste.

Serve warm or chilled. Top with fried tortilla strips.

Corn tortillas, cut in strips and fry in hot oil, for garnish in a large stock pot.

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Nutritional Information
Per Serving

no nutrition information available

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