Creamy Poblano Soup with Black Beans and Corn delights!
A comforting and flavorful creamy poblano soup with black beans and corn, perfect for chilly evenings or gatherings.
- Prep Time: 15-20 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Roasting and simmering
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 medium poblano peppers
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for a non-vegetarian option)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 cup heavy cream (or coconut milk for a dairy-free version)
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Roast the poblano peppers by preheating the oven to 450°F (232°C) and placing them on a baking sheet for about 20 minutes, turning halfway through.
- Sauté the diced onion in olive oil over medium heat until translucent, about 5 minutes, then add minced garlic and cook for another minute.
- Peel and chop the roasted peppers, then add them to the pot with the sautéed onions and garlic. Pour in the vegetable broth and ground cumin, bring to a boil, then simmer for 10 minutes.
- Add black beans and corn to the pot, stir, and let simmer for another 5 minutes.
- Stir in heavy cream or coconut milk, adjust seasoning, and let heat through before serving.
Notes
- For a spicier version, add diced jalapeños or smoked paprika.
- Garnish with fresh cilantro, avocado slices, or lime wedges for added flavor.
- This soup can be made ahead of time and tastes even better the next day.
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 60mg