Creamy Poblano Soup
A velvety, comforting soup with roasted poblano peppers, sweet corn, and cream cheese. Perfectly balanced with smoky heat and bright lime flavor.
Ingredients
- 2 tablespoons butter unsalted preferred
- 1 medium yellow onion chopped (1½ cups)
- 3 medium poblano peppers seeded, stemmed, and chopped
- 4 cloves garlic minced
- 1 tablespoon chile powder
- 1 teaspoon dried oregano
- 4 cups chicken stock low-sodium recommended
- 2 medium russet potatoes about ¾ lb., peeled and cut into ½-inch pieces
- 2 12- ounce bags frozen corn 6 cups total, or fresh shucked corn
- 6 ounces cream cheese cubed
- 1 teaspoon sugar
- 1 tablespoon lime juice fresh squeezed preferred
- Kosher salt to taste
- Black pepper to taste
- Fresh cilantro for garnish
- Sour cream for garnish
- Lime wedges for serving
Instructions
- Sauté the aromatics: Melt butter in a large pot over medium-high heat. Add chopped onion and poblano peppers with a pinch of salt and pepper. Cook, stirring occasionally, until softened and slightly caramelized, about 7-8 minutes.
- Add garlic and spices: Reduce heat to medium. Add minced garlic, chile powder, and dried oregano. Stir constantly for 1 minute until fragrant, being careful not to burn the garlic.
- Simmer: Pour in chicken stock and add diced potatoes, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce to a gentle simmer. Cook, stirring occasionally, until potatoes are fork-tender, about 15 minutes.
- Add remaining ingredients: Stir in frozen corn, cubed cream cheese, and sugar. Break up the cream cheese with a spoon as it melts into the soup. Simmer for 5 minutes until everything is warmed through and cream cheese is fully incorporated.
- Blend: Using an immersion blender, purée the soup directly in the pot until smooth and velvety, about 30-45 seconds. Leave some small chunks if desired for texture. If using a countertop blender, let soup cool slightly, then blend in batches (fill only halfway), venting the lid with a kitchen towel to release steam.
- Season and serve: Remove from heat and stir in fresh lime juice. Taste and adjust seasoning with additional salt, pepper, or sugar as needed. Ladle into bowls and garnish with fresh cilantro, a dollop of sour cream, and lime wedges on the side.
Notes
Roasting tip: For deeper smoky flavor, char the poblano peppers under the broiler or on a gas flame until skin blisters and blackens. Steam in a covered bowl for 10 minutes, then peel off skin before chopping.
Cream cheese: Use room-temperature cream cheese for smoother melting and better incorporation into the soup.
Frozen corn: Add frozen corn directly without thawing for best texture.
Consistency: The soup will thicken when refrigerated. Thin with extra chicken stock or water when reheating.
Storage: Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Heat level: Remove all seeds and membranes from poblanos for mildest version. Leave some seeds or add jalapeño for more heat.
Vegetarian option: Use vegetable stock instead of chicken stock.
Cream cheese: Use room-temperature cream cheese for smoother melting and better incorporation into the soup.
Frozen corn: Add frozen corn directly without thawing for best texture.
Consistency: The soup will thicken when refrigerated. Thin with extra chicken stock or water when reheating.
Storage: Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Heat level: Remove all seeds and membranes from poblanos for mildest version. Leave some seeds or add jalapeño for more heat.
Vegetarian option: Use vegetable stock instead of chicken stock.