This creamy roasted poblano soup combines charred poblano and serrano peppers with melted Oaxaca and Monterey Jack cheese, then topped with seared shrimp and crispy homemade tortilla chips for a restaurant-quality Mexican dish made at home.
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Char the poblano and serrano peppers over an open flame or under a broiler until blackened. Place in a bowl, cover, and let steam for 10 minutes. Then, peel off the skins, remove the stems and seeds.
For the tortilla chips, preheat your oven to 400°F (200°C). Cut flour tortillas into wedges, toss with avocado oil and salt. Arrange in a single layer on a baking sheet and bake for 12 minutes, flipping halfway through, until golden and crisp. Finish with lime zest.
In a large pot or Dutch oven, melt ghee over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
Add the minced garlic, cumin, smoked paprika, and Mexican oregano. Cook for another minute until fragrant.
Add the roasted peppers, chicken broth, and chicken bouillon base to the pot. Bring to a simmer and cook for 10 minutes.
Add the cilantro to the pot. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer to a regular blender and blend in batches.
Return the soup to low heat. Stir in the heavy cream, Mexican crema, Oaxaca cheese, and Monterey Jack cheese. Continue stirring until the cheese is fully melted and incorporated.
Finish the soup by stirring in the juice of half a lime. Season with salt and pepper to taste.
Season the shrimp with smoked paprika, garlic powder, onion powder, cumin, oregano, salt, and pepper. Sear in a hot pan with ghee for 1-2 minutes per side until cooked through.
Ladle the soup into bowls. Top with the seared shrimp, a drizzle of Mexican crema, fresh cilantro, and sliced serrano peppers if desired. Serve immediately with the homemade tortilla chips.
Store cooled soup in an airtight container in the refrigerator for up to 3 days; reheat gently on low heat stirring occasionally, then top with fresh seared shrimp and crispy tortilla chips before serving.
immersion blender or regular blender · Dutch oven or large pot · baking sheet
Yes. Prepare the soup through step 8 and refrigerate for up to 3 days. Reheat gently over low heat, stirring occasionally. Sear the shrimp and make tortilla chips fresh before serving.
Carefully transfer the soup in batches to a regular blender, blend until smooth, then return to the pot. Work in smaller batches to avoid overflow.
Yes. Use fresh mozzarella or quesillo as a direct swap for similar stretch and melting. Asadero cheese also works well in Mexican-inspired soups.
Sear 1–2 minutes per side until the shrimp turns opaque and pink throughout. Do not overcook or they will become tough.
Corn tortillas work but will be more brittle. Cut and bake at 400°F for 12 minutes with a flip halfway through, same as flour tortillas.
