Cooked - Easy Poblano Pepper & Corn Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Easy Poblano Pepper & Corn Soup

6.0

1 tablespoon olive oil

1 ½ cup poblano pepper, diced

½ cup onion, diced

½ teaspoon salt

½ teaspoon chili powder

½ teaspoon ground cumin

2 cloves garlic, crushed

2 teaspoons Better than Bouillon chicken base

12 ounces frozen corn (2 ⅔ cups corn kernels)

32 ounces chicken stock or broth

2 cups chicken, cooked and chopped

Get out a soup pot and heat to medium heat.
Add the olive oil and then add the chopped onion and poblanos. Saute for 1-2 minutes.
Next add the crushed garlic, salt, cumin and chili powder to the poblano mixture. Mix well.
Add the chicken stock, Better than Bouillon and corn (make sure to thaw the corn a little bit first).
Bring to a boil then let it simmer for 8-10 minutes.
Take out half of the soup and place into a high speed blender. Puree the soup and then pour back into the pot. Mix well.
If you are adding the chicken, chop it while the soup is cooking then add it at the end. Mix well and serve.
Serve with wedges of lime, fresh cilantro, Mexican queso blanco or feta cheese, sour cream, and fresh jalapeno slices.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 55 weeks ago

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