Smoky Poblano Corn Soup: Cozy Comfort with a Smoky Kick šŸŒ½šŸ”„šŸ‹

A cozy bowl of Smoky Poblano Corn Soup topped with queso fresco, fresh cilantro, sliced Fresno peppers, and crunchy tortilla strips, with a lime wedge on the side.

When you need a bowl full of comfort with a little bit of fiesta flair, this Smoky Poblano Corn Soup is the answer.
Sweet corn, smoky roasted poblano, mellow coffee notes, and a creamy finish come together in a dreamy blend of flavors.

A cozy bowl of Smoky Poblano Corn Soup topped with queso fresco, fresh cilantro, sliced Fresno peppers, and crunchy tortilla strips, with a lime wedge on the side.


Finished with a squeeze of lime, melty cheese, fresh cilantro, and crunchy homemade tortilla strips, every spoonful is a cozy celebration in a bowl!
Perfect for Cinco de Mayo, chilly nights, or any time you're craving something a little sweet, a little smoky, and a whole lot of delicious.

Why You’ll Love It:

  • Layers of flavor from sweet corn, smoky poblano, and bold brewed coffee.

  • Easy to customize with your favorite toppings.

  • Pairs perfectly with crunchy homemade tortilla chips for extra fun and texture!

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Ready to stir up some magic?

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Smoky Poblano Corn Soup

Smoky Poblano Corn Soup

Sally Valenti

Servings

4-6

Prep Time

15 minutes

Cook Time

20 minutes

Cuisine

Mexican-inspired

Category

Soups and Stews

Cozy up with Smoky Poblano Corn Soup! A creamy blend of sweet corn, smoky poblano, brewed coffee, and spices, topped with cheese, lime, cilantro, and crunchy tortilla strips.

Ingredients

  • For the Soup:
  • 2 Tbsp. olive oil
  • 1 medium sweet onion, diced
  • 3 cloves garlic, minced
  • 4–5 cups corn kernels (fresh for best sweetness)
  • 1 poblano pepper, seeded and finely chopped
  • 3 Tbsp. Hot Honey
  • 1 tsp. ground cumin
  • 2 tsp. salt
  • 2 cups vegetable broth
  • 1 cup brewed Brazil Medium coffee
  • 1 cup whole milk
  • 3 Tbsp. cornstarch
  • 2 limes, cut into quarters
  • Optional Toppings:
  • Sliced Fresno or jalapeƱo peppers
  • Fresh cilantro
  • Choice of cheese (Pepperjack, Queso Fresco, Cheddar)
  • Homemade tortilla chips or strips (recipe below)

Directions

  1. Heat olive oil in a large pot over medium-high heat.
  2. Add diced onion and minced garlic. SautƩ until tender and fragrant, about 5 minutes.
  3. Stir in the corn, poblano pepper, hot honey, cumin, and salt. Cook, stirring occasionally, until the corn begins to caramelize, about 4 minutes.
  4. Pour in the vegetable broth and brewed coffee. Bring to a simmer.
  5. In a separate bowl, whisk the cornstarch into the milk. Slowly add the mixture to the pot, stirring to combine.
  6. Cook until the soup thickens slightly, about 3 minutes.
  7. For a creamier texture, ladle some or all of the soup into a blender and blend slightly (blend in small batches if desired).
  8. Divide the soup into serving bowls. Squeeze fresh lime juice over each bowl.
  9. Top with your favorite garnishes: sliced peppers, cheese, cilantro, and tortilla strips!
  10. Homemade Tortilla Chips/Strips: Cut 10 corn tortillas into wedges or strips.
  11. Toss with 2 Tbsp. oil of choice and sprinkle with Fan Freaking-tastic Fry Seasoning.
  12. Fry until golden or bake at 375°F until crisp, about 10–12 minutes.
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