Poblano and Potato Soup with Mexican Spices

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

A comforting soup blending roasted poblano peppers and tender potatoes with smoky spices, perfect for a Cinco de Mayo appetizer. This mexican-inspired cinco de mayo (vegetarian) ready in about 55 minutes pairs large poblano peppers, medium, chopped yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 large poblano peppers
• 2 medium (about 1 lb), peeled and diced russet potatoes
• 1 medium, chopped yellow onion
• 3 minced garlic cloves
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup heavy cream
• 2 tbsp chopped, for garnish fresh cilantro
• 1/2 cup, for garnish crushed tortilla chips

Instructions

1. Step 1: Preheat broiler to high. Place 3 large poblano peppers on a baking sheet and broil, turning every 3 minutes, until skins are blackened and blistered all over, about 10 minutes.
2. Step 2: Transfer poblanos to a bowl and cover with plastic wrap for 10 minutes to steam. Peel off skins, remove seeds, and roughly chop the peppers.
3. Step 3: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped yellow onion and sauté for 5 minutes until translucent.
4. Step 4: Add 3 minced garlic cloves, 1 tsp ground cumin, and 1/2 tsp dried oregano; cook for 1 minute until fragrant.
5. Step 5: Stir in 2 medium peeled and diced russet potatoes, 4 cups vegetable broth, 1 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
6. Step 6: Add the chopped roasted poblanos to the pot. Using an immersion blender, puree the soup until mostly smooth but still slightly chunky.
7. Step 7: Stir in 1/2 cup heavy cream and heat gently for 3 minutes without boiling.
8. Step 8: Serve hot garnished with 2 tbsp chopped fresh cilantro and 1/2 cup crushed tortilla chips for crunch.