Poblano Soup with Crispy Soyrizo
This Poblano Soup with Crispy Soyrizo is filled with beans, spices and veggies. All topped off with crumbled soyrizo, cilantro and a lime wedge.
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I don’t care what time of year it is, I can always go for a good soup. And this Poblano Soup comes together in less than an hour, is filling, makes great leftovers…and that crispy soyrizo topping! It is just the perfect combo. You can add extra spice or keep it mild. Swap out the pinto beans if you like something better. Or load it up with as many toppings as your heart desires. Unlimited possibilities.
How to make the Poblano Soup
Start out by dicing the veggies. You will need poblano peppers, yellow onion, garlic and jalapeño. Add all the veggies to a stock pot with oil and some spices. Cook everything down for about 5 minutes.
Add in a can of fire roasted tomatoes, 2 cans of drained pinto beans, salsa verde and 3 cups of broth. Bring to a boil, then cover partially, lower the heat and simmer for 20 minutes.
How to make the Crispy Soyrizo
While the soup is simmering, go ahead and make the soyrizo topping. There really isn’t a lot to it. Heat a pan over medium heat and add the soyrizo. Break it apart with a wooden and move it around until it is nice and crispy. Remove it from the pan and set aside.
You can also prep any other toppings you would like to use. I sliced up some limes and chopped some cilantro. But here are some other topping suggestions:
- tortilla chips
- pico de gallo
- hot sauce
How to serve Poblano Soup with Crispy Soyrizo
After the soup is done simmering, use an immersion blender to blend about half of the soup. If you don’t have an immersion blender, you can also transfer half of the soup to a standing blender, blend, then add it back to the pot. This will thicken the soup. You can also skip this step if you want a thinner soup.
Stir in some vegan cream cheese and non-dairy creamer (or non-dairy milk) and stir until smooth and creamy.
Add the hot soup to bowls and top with the crispy soyrizo and any other toppings you have on hand.
Need more recipe inspo? Check these out:
Poblano Soup with Crispy Soyrizo
- 2 tablespoons avocado oil or other neutral oil
- 2 poblano peppers diced, stem and seeds removed
- 1 yellow onion diced
- 3 cloves garlic diced
- 1 jalapeño diced, remove stems and seeds for less spice
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
- salt and pepper to taste
- 12 ounces salsa verde homemade or store bought
- 2 15-ounce cans pinto beans drained and rinsed
- 1 15-ounce can diced fire roasted tomatoes
- 3 cups broth
- 6 ounces soyrizo
- 4 oz vegan cream cheese I used Kite Hill
- 1/4 – 1/2 cup non-dairy creamer* or non-dairy milk, to taste
- lime wedges and cilantro for topping, optional
- Heat the oil in a stock pot over medium heat. Add the poblano, onion, garlic, jalapeño, oregano, paprika, chili powder, cumin and a pinch of salt & pepper. Cook down until the veggies are tender, stirring frequently (approx. 5 minutes).
- Add the salsa verde, beans, tomatoes and broth to the pot and stir to combine. Bring to a boil, partially cover, lower heat and simmer for 20 minutes. Stir every 5 minutes or so.
- While the soup is simmering, heat a skillet over medium heat. Add the soyrizo and break apart with a wooden spoon. Cook until crispy, stirring frequently (approx. 5 minutes). Remove from the heat and set aside until ready to serve.
- When the soup is done simmering, use an immersion blender to blend about half of the soup.** Add the vegan cream cheese and non-dairy creamer to the pot and stir until smooth. Taste and adjust seasonings as needed.
- Add the soup to bowls and top with the soyrizo, a lime wedge and fresh cilantro.