Heb Cream of Poblano Soup Recipes

Heb Cream of Poblano Soup Recipes

Are you looking for authentic heb cream of poblano soup recipes, then you are on the right page! Many of you fancy homemade soup with rich tempting flavors.

The heb cream of poblano soup is ideal for you then.
The super moist and tantalizing soup with tiny meaty bites makes your heart fill let alone your hungry tummy. Let’s learn the recipes.

Spicy Shrimp Soup Recipe:

Preparing spicy shrimp poblano soup doesn’t require much time. Within 30 minutes, you can make this mouth-watering shrimp soup. I bet your children will ask for more. So, without further ado, let’s move to the recipe.

Ingredients we Need:

2 tbsp of canola oil or extra virgin olive oli

1/2 cup of white onions, finely diced

1/4 tsp of cayenne pepper, or as desired for spice level

1 tsp of fresh garlic, finely minced

1 Lb of Argentine shrimp, peeled & deveined

2 cups of frozen corn

21 oz of heb cream of poblano soup (2 ½ cup)

10 1/2 oz of heb chicken broth (1 1/3 cup)

½ tsp of kosher salt

¼ tsp of freshly ground black pepper

Methods of Preparing Roasted Poblano Soup Step by Step:

Step 1: Take out a medium size saucepan and pour 2 tbsp of canola oil. Turn on the stove over medium heat. Wait 30 seconds or more to allow the oil to get hot enough.

Step 2: Add ½ cup of finely diced white onion and 1 tsp of finely minced garlic in the oil. Stir in for 3 minutes or more until the onions are translucent.

Step 3: Add 1 lb of prepared shrimp, and ¼ tsp of cayenne pepper. Allow the shrimps to cook finely for 2 minutes.

Step 4: Now, add 2 cups of frozen corn and stir to mix.

Step 5: Pour 21 oz of cream of poblano and 10 ½ oz of chicken broth. When the soup is about to a boil, reduce the heat to a simmer.

Step 6: Covering the stockpot with a lid, simmer for 10 minutes to 15 minutes or until the shrimp are fully cooked and completely dense.

Step 7: Season with ½ tsp of kosher salt and ¼ tsp of freshly ground black pepper. Well, this is totally up to you. I season my soup with this amount. You sprinkle them as per your taste more or less.

Remove from heat and enjoy the soup. Also, in some areas, this poblano soup is consumed with rice items. So, you can try that on, it tastes absolutely yummy!

Chicken Poblano Soup Recipe

For chicken lovers, here is another recipe of poblano soup with chicken. The flavour is absolutely amazing and cheesy too. With loads of cheese, you will have one of the best homemade soups ever. So, what are we waiting for!

Ingredients we Need:

3 chicken breasts, bone in and skin on

1 tsp of kosher salt, divided

1/4 tsp of coarse black pepper

2 tbsp of canola oil or extra virgin olive oil

1/4 cup of butter or margarine

1/4 cup of all-purpose flour

8 cups of chicken broth

16 ounces of roasted corn frozen

2 cans of black beans (15 ounce cans)

½ cup of red bell pepper, diced finely

2 cups of shredded sharp cheddar cheese

1 cup of shredded pepper jack cheese

1 lime juiced (2 tbsp)

¼ cup of poblano peppers, finely minced

2 tbsp of ground cumin

1/4 tsp of cayenne pepper

1/2 cup of half and half or heavy cream

1 jalapeño, thinly sliced


Step 1: At first, you need to set the oven for preheating at the temperature of 425 degrees F.

Step 2: In a large mixing bowl, place the chicken breasts and ¼ cup of poblano pepper.

Step 3: Pour 2 tbsp of canola oil with ½ tsp of kosher salt and ¼ tsp of black pepper. Mix the chicken breast finely with the other ingredients.

Step 4: Line a baking sheet with foil, and place the mixed chicken on the baking sheet.

Step 5: Keep the baking sheet in the oven and set the timer for 25 minutes or 30 minutes. Roast until the chickens and charred peppers are completely cooked.

Step 6: While the chicken is roasting, take out a large stock pot and add ¼ cup of butter or margarine. Melt the butter over medium heat.

Step 7: Now, slowly add ¼ cup of all-purpose flour into 3 or 4 batches, stirring continuously.

Step 8: When done, pour 8 cups of chicken broth. Stir finely with a wooden spatula so that the butter-flour crumbs mix completely.

Step 9: Bring the chicken broth mixture to a light boil, and add 16 oz. of roasted frozen corn, 2 cans of black beans, and ½ cup of red bell pepper.

Step 10: Let them simmer for 15 minutes. By this time, the chicken should be cooked.

Step 11: Remove the chicken from the oven. Let cool for some time, cause you need to shred before adding them to the soup.

Step 12: Add the chicken pieces in the soup. Do not increase the heat. Keep it on simmer.

Step 13: Season the soup with remaining ½ cup of salt, 2 tbsp of lime juice, 2 tbsp of ground cumin, ¼ tsp of cayenne pepper, ½ cup of heavy cream or half and half. Mix them finely and stir for 3 minutes.

Step 14: Finally add 2 cups of shredded sharp cheese, 1 cup of shredded pepper jack cheese, and ¼ cup of poblano peppers. Simmer for 1 minute and remove from heat.

The roasted chicken will add more flavour in your soup with poblano peppers. Serve hot and enjoy.


Both of the recipes are absolutely delicious. If you want to have them ASAP, then the first one is my choice. Also, the second one is absolutely healthy and mostly loved by kids. Take pleasure in the special soup with poblano peppers with your family members and friends. Explore your cooking experience and bon appetit.

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