Creamy Poblano Soup with Mexican Chorizo Crumbs
This creamy poblano soup with Mexican chorizo crumbs is silky, cozy, and packed with Mexican flavor. Potatoes and spinach give it a natural creaminess, while crispy chorizo crumbs on top add smoky spice. Ready in just 30 minutes.
6 servings
Calories: 204kcal
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
For a vegan version: Use plant-based chorizo or skip it entirely and add roasted chickpeas or spiced lentils.
Gluten-free: Skip the bread croutons, or use gluten-free bread if desired. Spicy: Add a jalapeño or serrano pepper to the base for an extra kick.
Creamy twist: Stir in a splash of coconut cream or cashew cream for a richer texture.
Nutrition
Serving: 1serving | Calories: 204kcal | Carbohydrates: 19g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 638mg | Potassium: 251mg | Fiber: 2g | Sugar: 3g | Vitamin A: 436IU | Vitamin C: 25mg | Calcium: 38mg | Iron: 1mg