Mexican Corn Soup

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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1 1/2 tablespoons olive oil
3/4 cup onion, diced
2-3 cloves garlic, minced
1/2 teaspoon cumin seeds
1 cup poblano pepper, diced
1 pound frozen corn
1/2 cup red bell pepper, diced
1 teaspoon chili powder
1/2 teaspoon coriander powder
1 teaspoon ground cumin
2 1/2 cups vegetable broth
2 tablespoons fresh lime juice
1/2 cup scallions
1/2 cup diced tomatoes
1/2 cup pepper jack cheese


6 Servings

Heat olive oil over medium heat in a large pot. Add cumin, and fry for 30 seconds. Add the onions, garlic, and poblano peppers and sauté for 5 minutes or until onions are softened. Add the corn and bell peppers. After a few minutes add the chili, coriander, and cumin powders and cook for another 10 minutes, stirring occasionally.

Remove from the heat, add ½ cup of the broth. Transfer to a blender and blend until smooth. Transfer back to the pot over medium heat. Add the remainder of the broth and lime juice. Reserve some of the scallions and tomatoes for garnish and add the remainder to the pot. Stir and salt to taste. Simmer for 10 minutes.

To serve, ladle in a bowl and garnish with scallions, tomatoes, and cheese. Enjoy with spicy corn tortilla chips.