The soup consists of onions, celery, garlic, yukon gold potatoes, corn, green poblano chiles, and chicken stock. Near the end, you swirl in cream (chiles love cream) to balance out the heat of the chiles, and add a splash of lime juice for brightness. It’s like a green chile tamale, in soup form. So good! Green chiles are always better if you roast them first, blackening them either over a grill, on a gas stove, or under a broiler, to give them more flavor and to help remove the tough outer skin. That said, with this recipe, you could easily use canned green chiles. The amount of chiles you use depends on how hot they are and your tolerance to heat. Poblanos are considered a mild green chile, like Anaheims or mild Hatch green chiles. But sometimes you get a hot batch. So, make sure to taste the chiles for heat before putting them in the soup! If they are too mild for your taste, include some of the seed pod. Although I’ve specified poblanos, any Mexican mild green chile will work with this soup. You can roast them on a grill or under a broiler. Just make sure they get blackened all over. Then put them in a bowl, cover the bowl and let them steam. When they’ve cooled down enough to touch, use your fingers or a dampened paper towel to strip off the charred bits. Cut them open, remove and discard the stem, seed pod and inside veins. Roughly chop the chiles and set aside. To serve, sprinkle with a little fresh lime juice and serve with a slice or two of lime.
