Poblano Soup with Broth

This is a straightforward Mexican soup built on the smoky, mild heat of poblano peppers and sweet corn kernels simmered in a tomato-laced chicken broth. Epazote, a traditional Mexican herb, adds a pungent, slightly minty flavor that’s hard to replicate with any substitute.

Peeling the poblanos before adding them is what gives this soup its smooth, silky quality. Roasting poblanos over a flame or under a broiler until the skin blisters, then steaming them in a covered bowl for a few minutes, makes the papery skin slide right off. Unpeeled poblano skin turns tough and chewy in soup and detracts from the texture.

The 20-minute simmer after adding the broth is enough time for the corn to soften and the tomato sauce to meld with the poblano flavor. The bouillon cube on top of the broth may seem redundant, but it concentrates the chicken flavor and adds a depth that broth alone sometimes lacks.

Chef Tips

• If you can’t find epazote, a small amount of fresh cilantro and a pinch of dried oregano is the closest approximation, though the flavor won’t be identical.
• Char the poblanos thoroughly. The more blackened the skin, the easier it peels and the smokier the finished soup tastes.
• Leave the poblanos in strips, not diced. Larger pieces give each spoonful a more substantial bite and look better in the bowl.

Variations

• Add shredded chicken to turn this from a light starter into a filling main-dish soup.
• Stir in a swirl of crema (Mexican sour cream) when serving for richness that tames the pepper heat.