You would think this soup has tons of ingredients in it, but it gets most of its flavor from roasted poblano peppers. As they roast, their flavor becomes really intense. You could leave this soup chunky, but I like to blend it so it has a smoother consistency.

Whatever you do, Don’t forget the tortilla strips. They completely make the dish. In a Pinch you could just toss some tortilla chips on top.

Read more
Prep Time: 20 minutes
Total Time: 1 hour

Ingredients

  • 4 large poblano peppers
  • 2 tablespoons olive oil
  • 1 cup chopped white onion (about 1 medium onion)
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • ½ teaspoon dried oregano
  • Salt and pepper
  • 4 cups beef stock
  • 2 cups water
  • 1 (14-ounce) can diced tomatoes
  • 1 tablespoon fresh lime juice
  • 12 ounces frozen sweet corn
  • Cilantro, garnish
  • Lime wedges, garnish
  • Corn strips, garnish

Method

  1. Preheat oven to 450°F.
  2. Roast poblano peppers, turning once, until they are nicely blistered all over, 20 to 25 minutes. Remove peppers from oven and place in a bowl. Cover with plastic wrap and allow to steam for 10 minutes.
  3. Meanwhile, add olive oil to a large pot over medium heat. Add onions and garlic and cook until veggies start to soften, about 5 minutes.
  4. Add chili powder, cumin, oregano, and a Pinch of salt and pepper and cook until the spices are very fragrant, about 30 seconds.
  5. Add stock, water, and tomatoes to the pot and bring to a simmer.
  6. Once peppers have steamed, try to remove the skin from the peppers. Most of it should easily rub off, but Don’t worry about the peppers being perfectly clean. Cut off stems and remove seeds from peppers, then roughly dice.
  7. Add three-quarters of the diced peppers to soup and continue to simmer for 10 minutes. Reserve the rest for topping the soup later.
  8. Use an immersion blender to blend the soup until smooth. If you Don’t have an immersion blender, you can use a normal blender, but allow the soup to cool for a few minutes, and Don’t fill the blender completely full (blend in batches) or it might overflow!
  9. Once soup is mostly smooth, return to medium heat and continue to simmer. Season with lime juice and salt and pepper. Finally, add frozen corn and cook until corn is hot, about 2 minutes.
  10. Serve soup garnished with reserved roasted poblano peppers, cilantro, lime wedges, and corn strips.
  11. For corn strips: Slice six to eight corn tortillas into ½-inch strips. Bake the strips until they are very crispy and slightly browned, 8 to 10 minutes.
Loading
Loading
Loading