Crema de Poblano (Creamy Roasted Poblano Soup)
Smoky roasted poblano chillies blended into a silky green soup with potato and lime crema, mild, rich and beautifully green.
Made with Lime crema (Mexican soured cream sauce) and Mexican chicken stock (caldo de pollo). Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelMedium
- Costabout £2.14 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the grill to its highest setting. Grill the poblanos for 12 to 15 minutes, turning, until the skin is blistered and black in places.
13 min - 2
Put the hot chillies in a bowl, cover with a plate and leave for 10 minutes to steam. Peel off the skins, then remove the stalks and seeds.
10 min - 3
Heat the oil in a pot and soften the onion for 5 minutes. Add the garlic for 30 seconds, then the potato and your ready made caldo de pollo (see the base recipe). Simmer for 15 minutes until the potato is soft.
15 min - 4
Add the peeled chillies and coriander and blend until completely smooth.
- 5
Return to a low heat, stir in 150 ml of the lime crema and a pinch of salt. Do not let it boil or the soured cream may split. Serve with the rest of the crema swirled on top and lime wedges.
Tips
- True poblanos are mild and fresh, but hard to find in the UK. Ask at a Mexican food shop, or use green peppers plus a mild green chilli.
- Do not rinse the roasted chillies under the tap. The blackened bits you wipe away carry the smoky flavour you want to keep.
- Take the soup off the heat before stirring in the crema, which stops the soured cream from splitting.
Storing and freezing
Keeps in the fridge for up to 3 days. Cool within 1 to 2 hours and reheat gently, without boiling, until steaming hot all the way through. Freezing is not recommended once the crema is in.
Questions
Is crema de poblano spicy?
It is mild. Poblanos give more flavour than heat. Add a pinch of chilli flakes or a slice of jalapeño if you want it hotter.
Can I use cream instead of lime crema?
Yes. Use double cream or crème fraîche with a squeeze of lime juice. Crème fraîche is less likely to split if the soup gets too hot.
Can I make it dairy free?
Yes. Stir in coconut cream or a dairy free soured cream instead of the crema, and serve with extra lime. The rest of the recipe is dairy free.
More made with lime crema (mexican soured cream sauce)
Bulgogi Sweet Potato Boats with Lime Crema
GFEFNFPapas Asadas con Carne Asada (Loaded Baked Potatoes, Norteño Style)
GFEFNFEnchiladas de Birria (Birria Enchiladas)
EFNFHPElotes Asados al Limón (Grilled Corn on the Cob with Lime Crema)
EFNFSee every dish made with lime crema (mexican soured cream sauce)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.