Creamy Poblano Chile Soup With Corn and Mushrooms

Jun 04, 2023June 4, 20230 3
Creamy Poblano Chile Soup Recipe With Corn and Mushrooms
in Soup

Prep

15 min

Cook

45 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 tablespoon canola oil or 1 tablespoon safflower oil
1 white onion , coarsely chopped
2 garlic cloves
2 cups fresh corn kernels or 12 ounces frozen corn kernels
3 poblano chiles , roasted , peeled and seeded then coarsely chopped
4 cups chicken stock or 4 cups prepared low-sodium broth
1/2 teaspoon dried oregano ( mexican preferrred )
2 tablespoons unsalted butter
1/2 lb chanterelle mushrooms , brushed clean , trimmed , and sliced or 1/2 lb mushroom , such as cremini brushed clean , trimmed , and sliced
sea salt & freshly ground black pepper
1/2 cup crema , thinned with milk
3 ounces muenster cheese or 3 ounces farmer 's cheese , cut into 1/4 inch cubes , at room temperature

Nutrision Information

Servings Per Recipe
6
Calories
424
Sugar
8g
Fat
26g
This Creamy Poblano Chile Soup With Corn and Mushrooms is a satisfying and healthy meal that can be enjoyed in any season. The rich and creamy base is made with poblano chiles, which are mildly spicy and full of flavor. Fresh corn adds crunch and sweetness, while sautéed mushrooms make it a hearty and satisfying meal. This soup can be served as a main dish or as a side to your favorite grilled cheese sandwich. It is also a great way to use up fresh vegetables that may be in season.

Instructions

1.Heat oil in a large Dutch oven or heavy soup pot over medium-high heat.
2.Add onion and sauté until soft, approximately 5 minutes.
3.Add garlic and sauté for another minute.
4.Add corn, poblano chiles, chicken stock, oregano, salt, and pepper. Bring to a boil, then reduce the heat and simmer, covered, for 30 minutes.
5.In a separate pan, melt the butter and sauté mushrooms until tender.
6.Remove the soup from the heat and puree the contents with an immersion blender until smooth.
7.Add the thinned crema and cheese cubes to the soup, and stir until the cheese is melted and the soup is creamy.
8.Add the sautéed mushrooms to the soup and stir.
9.Serve hot, garnished with additional crema and diced poblano chiles if desired.

PROS

This creamy soup is packed with fresh poblano chiles, corn, and mushrooms, making it a healthy and flavorful meal.

It can be made in advance and reheated for an easy meal throughout the week.

CONS

This soup may be too spicy for some people, depending on their tolerance for heat.

It is also higher in fat and calories due to the crema and cheese used to make it creamy.

HEALTH & BENEFITS

The poblano chiles in this soup are loaded with antioxidants and Vitamin C, and can help with digestion, inflammation, and weight loss.
The mushrooms in this soup are also a good source of antioxidants and can help boost the immune system.

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