Roasted Poblano and Creamy Corn Soup
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Roasted Poblano and Creamy Corn Soup
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| Servings |
| 61 cup servings |
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Ingredients
- 3 poblano peppers
- 1Tablespoons olive oil
- 3cloves garlicminced
- 1 1/2cups yellow oniondiced
- 3 1/2cups frozen sweet corn kernelsdefrosted and drained
- 1/2teaspoon paprika
- 1/2teaspoon salt
- 1/2teaspoon ground pepper
- 2cups reduced sodium chicken broth
- 1cup water
- 1/2cup 2% milk
- 1Tablespoons lime juicefresh
- 1/2cup 2% reduced fat Colby and Monterey Jack cheeseshredded
Instructions
- 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.
Recipe Notes
**Additional topping such as avocado and sour cream can alter the nutrition facts food label.
