I think this is a solid recipe. I made it as directed except for I left out the sour cream and the cilantro as I was out it was even better the second day.
fairydragonstar Posted: 12/27/08
pogomiss Posted: 08/22/09
This soup was excellent. I enjoy spicy so it was not to spicy for my taste. My results were thick enough I wonder if you couldn't use it for a lighter enchilada sauce?
GailFool Posted: 01/08/10
full of flavor and hardly any calories...what more could you ask for? Oh, yeah, a full day's supply of Vitamin C!
lnschram Posted: 12/19/08
This recipe is good, but VERY spicy. Spicier than the description in the magazine indicated. I love spicy food, but my husband was a bit put off. I would make it again and decrease significantly the number of poblano peppers (maybe only one).
cjmelt76 Posted: 10/17/09
This is a great basic recipe. In addition to the poblanos, we added fresh chiles and cherry bomb peppers from the garden for more fire. Use no-chicken broth for a vegetarian version and tripled the garlic.
bmcclint Posted: 07/31/09
LOVE it. Will make more next time to keep in the freezer. A bit of work to do, but excellent.
lisahamilton Posted: 04/04/13
This soup is wonderful. For added spice, I retain some of the poblano seeds and or add an additional poblano or roasted jalapeno.