Smoky Poblano Corn Soup: Cozy Comfort with a Smoky Kick 🌽🔥🍋

Directions

1. Heat olive oil in a large pot over medium-high heat.
2. Add diced onion and minced garlic. Sauté 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.