- 8 2-cup servings
Added to the menu in the early 2000’s, the Sopa de Poblana is a relative newcomer to the Molina’s Cantina menu, considering that Houston’s oldest family-owned and -operated Tex-Mex restaurants celebrate their eightieth anniversary this year and are still serving many of the their original recipes from 1941. That said, the comforting dish has quickly become a staple and fan favorite, particularly during cooler months.
Unlike several of the restaurant’s star dishes, which have been inspired by and named after staff or regulars over the years, as Ricardo Molina says, “There’s no real good story behind it, it just tastes good.” A third-generation owner along with his brothers Roberto and Raul, Jr., Molina recalls the recipe once causing a commotion when he demonstrated it on air for a morning television show: “When I added the cream, some ladies gasped. Of course, that’s why it tastes so good.”
That heavenly cream plays an important role, serving as a foil to the tang of fresh lime juice, lending the dish a comforting, velvety richness and taming the heat of the jalapeño sausage. Blended with smoky roasted poblano peppers and fresh chicken stock, it creates a vibrant green hue and lovely textural backdrop in which diced peppers, onion and Texas sweet corn merrily bob.
Enjoy the soup to kick off a meal or as the main attraction, with tortilla chips served alongside.
- 1 stick butter
- 1/3 cup flour
- 1 quart chicken stock
- 1 quart heavy cream
- 2 1/4 cups roasted, peeled, seeded and pureed poblano peppers
- 1/4 cup olive oil
- 1 1/4 cup diced yellow onion
- 8 diced poblano peppers
- 6 diced red peppers
- 6 ears roasted fresh corn, removed from ears
- 1 cup chopped fresh cilantro
- 1/3 cup fresh lime juice
- 1 1/4 pounds jalapeno sausage, sliced and quartered
- salt and pepper to taste
For the base:
- Melt butter in pan over medium heat.
- Add flour and stir to combine.
- Slowly add chicken stock while whisking to avoid clumps from forming.
- Once incorporated add pureed poblano peppers.
- Reduce heat to low and cook 15-20 minutes.
- Add heavy cream and cook an additional 10 minutes. Cool, strain into a large pot and set aside
For the vegetables:
- Heat olive oil in pan over medium high. Add yellow onion and stir 1 minute.
- Add poblanos, red peppers and corn, and cook until vegetables are soft. Add cilantro and lime juice.
- Add vegetables to pot of poblano cream base and heat until soup is hot throughout. Season with salt and pepper to taste.
- Pour soup into individual bowls. Garnish with jalapeno sausage.
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