Cream of Poblano Pepper Soup


Poblano peppers are rich in vitamins C and A. They also contain antioxidants and so help in preventing cancer.


  • 2 tablespoons of Nutrioli® oil.
  • 2 tablespoons of butter.
  • 20 g (0.7 oz) of flour.
  • 2 cups of chicken stock.
  • 5 g (approx. 2 tablespoons) of epazote leaves.
  • 5 grilled, pealed, and chopped poblano peppers (setting 1 pepper aside).
  • 1 cup of milk.
  • 300 g (10.6 oz) of Mexican crema ácida (or sour cream to substitute).
  • 2 cobs of corn, kernels off the cob.
    Valor nutritivo por porción

  • 402 kcal
  • 27g Fats
  • 11g Proteins
  • 74g Carbohydrates


  1. Place the Nutrioli® oil, butter, and flour into a pot and cook for 3 minutes. Next, add the chicken stock, epazote leaves, and chopped poblano pepper; let boil.
  2. Once ready, let the mix cool and blend with the milk. Return to heat and let boil again.
  3. Place the cream in a bowl and add a ladleful of the above preparation. Mix well with the help of a fork or whisk.
  4. Mix both preparations; add the corn kernels and the last poblano pepper (cut into cubes). Let boil lightly and serve.



Once you’ve grilled the peppers, place them in a plastic bag and wrap in a cloth: This will make it easier to peel them afterwards.



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