About this recipe
This creamy poblano soup is silky, rich, and full of authentic Mexican flavor. The base is a blend of poblanos, potatoes, spinach, and onions for a naturally velvety texture without cream. But what makes this recipe extra special are the Mexican chorizo crumbs on top—crispy, smoky, and just spicy enough to give every spoonful a burst of flavor.
It’s the kind of soup that feels cozy on a cold night, yet elegant enough to serve to guests. Plus, it comes together in about 30 minutes.
Why you’ll love this recipe
- Comfort food made lighter: Potatoes and spinach make it creamy without dairy.
- Full of Mexican flavor: Roasted poblanos and smoky chorizo crumbs.
- Quick and simple: Ready in 30 minutes, perfect for weeknights.
- Versatile: Keep it vegan with plant-based chorizo or make it traditional with pork chorizo.
Ingredients for the creamy vegan poblano soup
- Onion. Yellow or white onions for cooking.
- Poblano chile. I do not roast or seed my poblano peppers for this recipe. I just stem them and roughly chop them.
- Garlic. Roughly chopped.
- Spinach. I love to add spinach to this soup because it bumps up the color and makes it even more nutritious.
- Potatoes. The potatoes are responsible for the creamy and silky texture of the soup.
- Butter or olive oil.
- Water or vegetable broth
How to make creamy poblano soup with chorizo crumbs
- Sauté the base
- Simmer the veggies
- Blend until creamy
- Make the chorizo crumbs
Ingredients for the chorizo crumbs
- Chorizo.
- Diced bread. Use any crusty bread or homemade bread.
- Olive oil. Use a good olive oil with a mild taste. In a pinch, you could also use any vegetable oil or vegan butter.
Make the chorizo crumbs
In a skillet, cook Mexican chorizo over medium heat until browned and crispy. Drain excess oil if needed, then break into small crumbs. For extra crunch, toss in bread cubes with olive oil and bake or air fry until golden, then mix with the chorizo.
Variations
- Vegan poblano soup: Use plant-based chorizo or seasoned lentils instead.
- Gluten-free: Skip the bread croutons and just use the chorizo topping.
- Spicier: Add a serrano or jalapeño along with the poblanos.
- Creamier: Stir in a splash of oat cream or cashew cream before blending.
Home-cook tips
- Poblanos vary in heat. Taste the soup after blending and adjust seasoning before serving.
- Start with less broth, then thin out as needed—you can’t take liquid out once added.
- Make the soup a day ahead: the flavors deepen overnight. Just reheat and add toppings fresh.
- Leftovers freeze well for up to 2 months. Store toppings separately so they stay crisp.
Frequently asked questions
- How to make it gluten-free? You can skip the bread and top the soup with the Adobo Mexican Crumbles for a gluten-free and faster version.
- Can I make this recipe in advance? Yes, you can make the creamy poblano soup in advance, but do not top it until ready to serve.
- Are the crumbles fully cooked? Yes, you can eat them right out of the package, or you can heat them like I did..
Creamy Poblano Soup with Mexican Chorizo Crumbs
Ingredients
For the creamy poblano soup:
- 2 tablespoons olive oil or vegan butter
- 1 small onion chopped (about 1 cup)
- 1 poblano pepper chopped (stemmed, seeds optional)
- 2 garlic cloves minced
- 1 medium potato cubed (about 1½ cups)
- 1 bunch spinach or 2 cups kale, chopped
- 1/2 teaspoon sea salt
- Freshly ground black pepper to taste
- 2 –3 cups water or vegetable broth more if needed for blending
For the Mexican chorizo crumbs:
- 1 package Mexican chorizo use vegan or traditional
- 2 cups crusty bread cut into cubes (optional for croutons)
- 2 tablespoons olive oil for croutons
- Salt to taste
Instructions
Sauté the base
- In a large soup pot, heat the olive oil or vegan butter over medium heat. Add the chopped onion and poblano pepper, cooking until the onion is soft and golden (about 5–7 minutes). Stir in the minced garlic and cook for 1 minute.
Simmer the soup
- Add the cubed potato, spinach, salt, and vegetable broth. Stir to combine. Cover the pot, lower the heat, and let the soup simmer for 10–15 minutes, or until the potatoes are fork-tender.
Blend the soup
- Use an immersion blender to blend the soup until smooth and creamy. If you’re using a regular blender, blend in batches, being careful with hot liquid. Add additional broth or water as needed to reach your preferred consistency. Taste and adjust the seasoning with more salt and pepper if needed.
Make the chorizo crumbs
- In a non-stick skillet, cook the chorizo over medium heat, breaking it apart with a spoon, until it’s crispy and browned. Drain any excess oil and set aside. If you want extra crunch, toss the bread cubes with olive oil, season with salt, and bake or air fry until golden and crispy (about 10 minutes at 375°F).
Assemble and serve
- Ladle the creamy poblano soup into bowls. Top each bowl generously with the crispy chorizo crumbs and optional croutons. Serve hot and enjoy!
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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