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.
carolfitz Posted: 05/21/14
Very easy and very good. You need the sour cream & cilantro for color and to mellow the soup. Our poblanos were on the hot side, which was just fine for us, but you may want to taste-test /or/ sub some bell peppers for some of the poblano if that's better for you. Made to recipe subbing petite diced for whole tomatoes and simmered for about an hour. Served with CL's grilled Asian flank steak