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Vegetarian Sopa Poblano


This spicy Mexican soup is made with poblano peppers. My daughter Omara developed her own special recipe for it, and I know you will love it!

Makes 6 (2-cup) servings.


  • 6 large poblano (pasilla) peppers
  • 4 ears corn
  • 2 medium onions
  • 2 medium potatoes
  • 2 limes
  • 6 Tbsp high temp vegetable oil (divided use)
  • 2 large flour tortillas
  • 3 quarts vegetable stock
  • 1 tsp ground cumin
  • 1/4 c tomato paste
  • black pepper to taste
  • salt to taste


  1. Roast the corn and poblanos over a flame until charred a bit. Slice corn off cob. Remove stem and seeds from poblano. Cut into thin strips. Set aside.
  2. Peel potatoes and dice. Set aside.
  3. Cut one of the limes in thin slices for garnish. Zest the other lime, then juice it. Set aside.
  4. In a large heavy pot, heat 2 tablespoons of the oil on low setting. Add onions; stir often until carmelized (up to 40 minutes). Remove and set aside.
  5. In same pot, add 2 more tablespoons oil. Fry tortilla strips until golden. Remove and salt to taste.
  6. In same pot, heat the remaining 2 tablespoon of oil. Add potatoes and fry until golden.
  7. Add vegetable stock, lime zest and lime juice. Add cumin, tomato paste, and black pepper; bring to simmer. Cook just until potatoes are tender (about 5 minutes). Salt to taste.
  8. Add poblanos, corn and onions, reserving some corn and onions for garnish. Heat through briefly.
  9. Serve hot with reserved corn and onions. Add tortilla strips and sliced limes on top.

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