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Roasted Poblano and Corn Soup
Roasted Poblano and Corn Soup
is comfort food for the Mexican soul. Creamy and light. It’s the perfect dish to warm you up on cold nights.
Prep Time
32
minutes
mins
Cook Time
12
minutes
mins
Total Time
44
minutes
mins
Course:
Soup
Cuisine:
Mexican
Servings:
4
Calories:
326
kcal
Author:
Maggie Unzueta
Ingredients
4
poblano pepper
roasted
1
tablespoon
butter
½
onion
finely diced
1
can
evaporated milk
1
garlic clove
minced
1
cup
corn
frozen
1
cup
crema mexicana
or half and half
1
cup
chicken broth
or vegetable broth
1
teaspoon
Salt
(adjust to your taste)
Instructions
Roast chiles poblanos, peel, stem removed, and de-vein.
Rough chop and set aside.
In a large stockpot, add butter and saute the onions until translucent. 1-2 minutes.
In a blender, add roasted chiles, evaporated milk, garlic, and onion.
Blend until smooth.
Add the poblano mixture and chicken broth to the stockpot.
Cover and reduce heat to low.
Let simmer for 5 minutes.
Add the corn and cook for another 5 minutes.
Add the crema mexicana (or half and half, if using).
Stir to combine.
Heat for 1-2 minutes.
Serve and enjoy!
Notes
You can add frozen or fresh corn.
Nutrition
Calories:
326
kcal
|
Carbohydrates:
26
g
|
Protein:
10
g
|
Fat:
22
g
|
Saturated Fat:
13
g
|
Cholesterol:
63
mg
|
Sodium:
966
mg
|
Potassium:
708
mg
|
Fiber:
3
g
|
Sugar:
16
g
|
Vitamin A:
1199
IU
|
Vitamin C:
105
mg
|
Calcium:
313
mg
|
Iron:
1
mg