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Creamy Poblano Soup with Black Beans and Corn delights!

Creamy Poblano Soup with Black Beans and Corn
Print Recipe

A comforting and flavorful creamy poblano soup with black beans and corn, perfect for chilly evenings or gatherings.

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

  1. 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.
  2. Sauté the diced onion in olive oil over medium heat until translucent, about 5 minutes, then add minced garlic and cook for another minute.
  3. 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.
  4. Add black beans and corn to the pot, stir, and let simmer for another 5 minutes.
  5. 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

Keywords: creamy poblano soup, black beans, corn, vegetarian soup, comfort food

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