Yield
5 servings

Sautéed onions, poblano chiles, and bell peppers form the foundation for this flavorful 30-minute soup.

How to Make It

Heat a Dutch oven coated with cooking spray over medium-high heat. Add onion, chile, red bell pepper, and garlic; sauté 5 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat. Add the beans, juice, and cumin. Cover and let stand 5 minutes. Ladle about 1 1/2 cups soup into each of 5 bowls, and top each serving with about 3 tablespoons cheese and 1 1/2 teaspoons sour cream.

Chef's Notes

This soup derives its spiciness from the poblanos while sour cream helps mellow the heat and round out the flavors. The soup gets its name from the cooked peppers that are called rajas in Spanish.

Ratings & Reviews

Purduekel's Review

AudraLee
November 04, 2012
Wasn't horrible, but lacked depth. Basically chicken broth with a ton of peppers and onions, definitely needs something more. Won't be making again, there are too many other great soup recipes out there!

WRodgers1's Review

GeneHarris
March 05, 2012
left out the poblano chile, and replaced with a dash of chili powder. Excellent with tortilla chips

GeneHarris's Review

carolfitz
March 04, 2012
N/A

Susan1947's Review

nyfoodie
April 23, 2011
We liked this soup (lime juice made it very interesting), but I did change it a bit. I made it more of a long simmer soup by sweating the onion,garlic & pepper for while. I then added a quart of the broth, chopped jalapeno peppers from a jar, and cumin &simmered low for several hours. Added rest of ingredients and simmered recommended time. Poblanos are difficult to find here, so that is why I substitued jalapeno. I also added some chopped chicken at the end.

AudraLee's Review

StephanieLark
February 25, 2011
I like this soup a lot - it's tasty and healthy!

caroljoyco777's Review

nancy402
February 15, 2011
To Andrea, Be sure to remove the seeds and strings from inside the chilis. I use Anihiem Chili from Hatches...comes in 2 strengths, reg and HOT sometimes I use canned chilis.Taste the chili before you add it and then adjust it accordingly.

viburnum's Review

sunnys
November 03, 2010
This was a very hearty soup, great to warm the body on a cold fall night. I added some leftover roast chicken and corn to add a little more body. My only issue was that this was a very mild Mexican soup compared to others I've made. Next time I will add some chopped up jalapeños to add that kick that it was missing.

carolfitz's Review

Purduekel
February 10, 2009
Glad we tried this; it was hearty enough for a cold weekend, but not great enough to be put in the "make-again" file. Served with the recommended chicken/cheese quesadillas and the salsa from CL's "Chicken Breasts with Avocado, Tomato & Cucumber."

JasonM's Review

Michell
January 08, 2009
This was spicier than I expected. I've used poblano peppers before and never noticed how potent they were -- I suppose that it may because so many were in this one recipe. I had to decrease the amount of cumin used (cumin is burpalicious for me). I cut it down to 1 Tbsp and I could still taste it enough. I would make this again, but I think I'd try using homemade chicken stock and maybe 1/2 cup fewer poblanos.

nyfoodie's Review

viburnum
December 14, 2008
This soup is good and comes together in a snap. I added cubed chicken to the broth while cooking it. Grocery didn't have pablanos so I added a diced green pepper to the red and and used 1 diced jalepeno for kick. Just not complex or very interesting. Maybe next time I'll try pureeing some of it. I felt like it should have been thicker and not just broth with stuff in it. *Might* make again but won't rush back to this recipe.