Poblano 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 Tbsp olive oil
1/4 cup chopped onion
1 roasted poblano pepper, seeded, peeled, and chopped
1 clove garlic, finely chopped
1/2 tsp ground cumin
3 1/2 cups water
1 cup whole kernel corn
1 cup shredded cooked chicken
1 package Knorr Tomato Based Star Pasta Soup
1/2 cup Mexican cream or sour cream
1/2 cup toasted pumpkin seeds


In 4-quart saucepot, heat olive oil over medium-high heat and cook onion and pepper, stirring occasionally, 4 minutes or until onion is golden. Stir in garlic and cumin and cook, stirring frequently, 30 seconds. Add water, corn, chicken and Knorr® Tomato Based Star Pasta Soup. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 10 minutes. Remove saucepot from heat. In small bowl, combine 1/2 cup hot soup with Mexican cream. Stir cream mixture back into soup. Garnish with pumpkin seeds.

Serves 4.

From letsmakeknorr.com