8Ingredients
150Calories
60Minutes

Ingredients

  • 6 poblano peppers
  • 2 cups chicken broth
  • pepper
  • salt
  • 1/2 teaspoon ground nutmeg
  • 2 cups milk
  • 3 tablespoons margarine
  • 1 tablespoon all-purpose flour
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NutritionView more

150Calories
Sodium13%DV310mg
Fat15%DV10g
Protein14%DV7g
Carbs3%DV10g
Fiber3%DV<1g

PER SERVING *

Calories150Calories from Fat90
% DAILY VALUE*
Total Fat10g15%
Saturated Fat2.5g13%
Trans Fat1.5g
Cholesterol10mg3%
Sodium310mg13%
Potassium330mg9%
Protein7g14%
Calories from Fat90
% DAILY VALUE*
Total Carbohydrate10g3%
Dietary Fiber<1g3%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(2)

Yummly User
raphaelle c. 19 Sep 2016
Amazing! Skipped the salt/pepper butter and flour. Added a dash of cilantro, fresh squeezed lime and a can of sweet corn.
Connie C. 7 Jun 2015
This recipe is so quick and easy compared to some other soups, the roasted poblano chile peppers taste amazing and add a really nice different dimension to the flavor, although I normally make a roux in the same way I prefer to use cornflour as it blends far more easily and isn't so likely to form any lumps. the only thing that I add to this soup is some mixed herbs and I also roast some garlic, along with the peppers as this adds a lot more flavor. I also find adding some tomato puree and sugar helps to make the soups taste a lot richer and less watery. This makes a lovely starter or light meal served with some crusty buttered rolls. This soups keeps well in the fridge for a few days making it a handy lunch and can also be frozen and kept for up to three months.