This recipe is for the best creamy poblano soup. This soup is silky, delicious, and topped with Adobo Mexican Crumbles croutons. This soup is filled with Mexican flavors, and it is perfect for any occasion, especially when it is cold
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Prep Time 10mins
Cook Time 20mins
Total Time 30mins
2tablespoonsolive oil or vegan butter
1onion, small and cut into piecesabout 1 cup
2garlic cloves,peeled and cut into chuncks
1medium potatoes cut into chunksAbout 1½ cup
freshly ground black pepper
2-3cupswater or vegetable broth
Adobo Mexican Crumbles
2cupsbread, cut into bite size pices
1Hodo Adobo Mexican crumbles pack
Add the butter or olive oil, garlic, and onion to a soup pot with a lid. Sauté until translucent, about 5-7 minutes. Add the poblano pepper and saute for about 5 minutes.
Add potatoes, spinach bunch, and two cups of water. Cover the pan, lower the heat and add the salt.
Check after about 15 minutes that the potatoes are cooked. If they, blend the vegetables in a blender or with an immersion kitchen. Do not add more water until you try it and see if it is too thick. It is better to start adding liquid slowly as need than have a very watery soup.
Adobo Mexican crumbles
Cut the bread in small cubes, cover with the oil, season with a good pinch of salt and bake or air fry.Heat the Adobo Mexican Crumbles in a non stick pan. Put together the bread pieces and the Adobo Mexican Crumbles. And now you are ready to finish you creamy poblano soup