This South Texas famous soup will knock your socks off!
Recipe inspired by Nuevo Cafe’
3-5 poblano peppers (adjust for desired heat level)
1/2 bunch chopped cilantro
1 can white beans, pureed
52 oz oat milk (or coconut milk)
3 Tbs vegetable broth base
1 Tbs corn starch or 8 oz cream cheese
Spray poblano peppers with oil and broil in oven for 5-10 minutes per side, poblanos should be crispy but not burnt. Peel poblanos after cooling. Puree peppers with chopped cilantro.
Warm pureed beans with oat milk on stove, do not boil. Add poblano and cilantro puree. Whisk in vegetable base. Simmer on low for 45 minutes.
Thicken with corn starch or cream cheese.
Corn starch will thicken the soup but will not cut down on the spice level. Add cream cheese or cream cheese alternative to thicken and reduce the amount of heat.
For a creamier version, replace the white beans and oat milk with 2 qts of heavy whipping cream.