Pass the poblano soup porfavor! This soup is creamy, smooth, and has just the right amount of spice. The roasted poblano peppers blend deliciously well with sweet corn. A delightful meal for staying warm during the winter or using up the corn from the garden during the summer. This perfect soup can also be stored and packed for lunch with a salad or sandwich.
- 3 poblano peppers
- 1 Tablespoons olive oil
- 3 cloves garlic minced
- 1 1/2 cups yellow onion diced
- 3 1/2 cups frozen sweet corn kernels defrosted and drained
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 cups reduced sodium chicken broth
- 1 cup water
- 1/2 cup 2% milk
- 1 Tablespoons lime juice fresh
- 1/2 cup 2% reduced fat Colby and Monterey Jack cheese shredded
Servings: 1 cup servings
- Preheat oven to 425 degrees F. Rinse and pat dry poblano peppers and place on a baking sheet. Turning occasionally, roast in oven for 20-25 minutes until all sides are charred and blistered.
- Remove peppers from oven and place inside a sealed plastic bag to sweat for 10-15 minutes. (This process makes peeling the skin easier.) Once cooled, peel skin with a knife and remove stems and seeds. Dice peppers and set aside.
- Over low to medium heat, warm oil in a large pot and add onion and garlic to sauté until soft.
- Add diced poblano, drained corn, paprika, salt, pepper, broth, and water. Combine and simmer for 25 minutes covered.
- Remove from heat and cool slightly. Blend soup in pot until smooth using an immersion blender, or scoop into a regular blender.
- Slowly stir in milk to soup in the pot and add lime juice. Reheat soup stirring in shredded cheese until smooth and melted.
- Serve in bowls and top with garnishes such as cilantro, lime, diced jalapenos, a slice of avocado, or reduced-fat sour cream.
- **Peppers can also be roasted on an open flame over the grill or using a griddle.
**Additional topping such as avocado and sour cream can alter the nutrition facts food label.