Creamy Poblano Soup

Name: Creamy Poblano Soup
Prep time: Prep Time: 10 minutes
Cook time: Cook Time: 20 minutes
Yield: Serves: 4-6
Ingredients: 2 Tbsp butter; 1 onion, chopped; 3 poblano peppers, seeded, stemmed, and chopped; 4 cloves garlic, minced; 1 TBSP chile powder; 1 tsp dried oregano; 4 cups Kitchen Basics® Original Chicken Stock or Unsalted Vegetable Stock; 2 medium russet potatoes, about ¾ lb., peeled and cut into ½-inch pieces; 2 12-ounce bags frozen corn; 6 oz. cream cheese, cubed; 1 tsp sugar; 1 TBSP lime juice; Salt and pepper, to taste; Cilantro, to garnish; Sour cream, to garnish; Pepitas, to garnish; Lime wedges, for serving

RECIPE CREATED BY:

Erin Lynch

Prep Time:
10 minutes
Cook Time:
20 minutes
Serves:
4-6

Ingredients

2 Tbsp butter
1 onion, chopped
3 poblano peppers, seeded, stemmed, and chopped
4 cloves garlic, minced
1 TBSP chile powder
1 tsp dried oregano
4 cups Kitchen Basics^® Original Chicken Stock or Unsalted Vegetable Stock
2 medium russet potatoes, about ¾ lb., peeled and cut into ½-inch pieces
2 12-ounce bags frozen corn
6 oz. cream cheese, cubed
1 tsp sugar
1 TBSP lime juice
Salt and pepper, to taste
Cilantro, to garnish
Sour cream, to garnish
Pepitas, to garnish
Lime wedges, for serving

Prep Time:
10 minutes
Cook Time:
20 minutes
Serves:
4-6

Print Recipe

This creamy and delicious poblano pepper soup has the perfect body thanks to the addition of corn and potato, with the teeniest bit of heat and a great tang at the finish. Top with pepitas, sour cream, chopped poblanos and cilantro.

Prep & Cook Instructions

In a large pot over medium-high heat, melt the butter. Add the onion & poblano peppers, and season with a pinch of salt & pepper. Cook, stirring occasionally, until the onion softens, 7-8 minutes.
Add the garlic, chile powder & oregano, and saute for about 1 minute, until fragrant.
Add the chicken stock and potatoes. Bring to a boil, then lower the heat to maintain a simmer. Cook, stirring occasionally, until the potatoes are tender, about 15 minutes.
Stir in the corn, cream cheese and sugar. Cook for five minutes, until warmed through.
Use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can transfer the soup to a blender and puree until smooth, working in batches if needed.
Add the lime juice and season to taste with salt and pepper, if needed.
Serve garnished with cilantro, sour cream and pepitas, if desired. Enjoy with lime wedges on the side.

Creamy Poblano Soup

Ingredients

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Prep & Cook Instructions

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