Lunche for 4

Creamy Poblano Soup

Name: Creamy Poblano Soup
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 poblano peppers; 2 tbsp butter; 1/2 cup finely chopped white onion; 2 cloves garlic; 2 tbsp all-purpose flour; 2 cups milk; 2 cups chicken broth; 2 oz cream cheese; salt and freshly ground black pepper (optional); 1/2 cup corn kernels; 1 tbsp butter; bread croutons (optional)

$6.07for 445 minServes 4

Roasted poblanos simmer with onion, garlic, corn, broth, milk, and cream cheese for a smooth, rich soup.

Photo: mexicoinmykitchen.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Poblano and other fresh chiles$0.60 each typical	4	$2.40Typical price
	Butter$0.40/oz typical	1.5 oz	$0.60Typical price
	Onions$1.29/lb typical	0.15 lb	$0.20Typical price
	Garlic$0.75 each typical	0.25	$0.15Typical price
	Milk$0.04/oz typical	17 oz	$0.68Typical price
	Broth or stock$0.07/oz typical	17 oz	$1.16Typical price
	Cream cheese$0.30/oz typical	2 oz	$0.60Typical price
	Corn kernels$0.09/oz typical	2.5 oz	$0.22Typical price
Total for the servings shown		$6.07

Pantry staples you likely have

FlourSalt and pepper

Not included in the cost.

Swaps

Swap Onions for Red onionsabout $0.20/lb more at typical prices
Swap Milk for Almond, soy or oat milkabout $0.01/oz more at typical prices
Swap Butter for Margarine and vegan butterabout $0.15/oz less at typical prices

45 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

Mexican Budget Lunches Cold-weather comfort Winter

Typical price

$1.52 per serving$6.07 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

4 poblano peppers
2 tbsp butter
1/2 cup finely chopped white onion
2 cloves garlic
2 tbsp all-purpose flour
2 cups milk
2 cups chicken broth
2 oz cream cheese
salt and freshly ground black pepper (optional)
1/2 cup corn kernels
1 tbsp butter
bread croutons (optional)

Steps

Roast the poblanos on a baking sheet at 425 F for 15 minutes, turning once, until blistered and soft.
Melt 2 tablespoons butter in a 4-quart pot over medium heat, then cook the onion and garlic for 4 minutes.
Stir in the flour and cook for 1 minute, then slowly whisk in the milk and chicken broth.
Peel and chop the poblanos, add them to the pot, and simmer for 10 minutes.
Blend the soup until smooth, then stir in the cream cheese, corn, remaining butter, salt, and pepper.
Simmer for 5 minutes, stirring, until the corn is tender and the soup is hot.