Roasted Poblano and 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 vegetable oil
1 medium onion, chopped
3 poblano peppers, roasted, peeled, seeded and chopped*
1 medium red bell pepper, roasted, peeled, seeded, and chopped (reserve some for garnish)
1 clove garlic, finely chopped
4 ears grilled corn-on-the-cob, kernels removed
4 cups water
3 Tbsp Knorr Reduced Sodium Chicken flavor bouillon
1 1/2 cups shredded cooked chicken


Heat oil in a medium saucepot over medium heat and cook onion about 4 minutes or until tender, stirring occasionally. Add poblano peppers and red pepper and cook about 3 minutes, stirring occasionally. Add garlic and cook about 30 seconds. Add corn, water and KnorrĀ® Reduced Sodium Chicken flavor Bouillon. Bring to a boil. Reduce heat and simmer covered about 10 minutes. Process soup in a blender or food processor, in batches, until smooth. Return to saucepot. Add chicken and heat through. Serve hot and garnish with reserved red pepper and sour cream.

* To roast vegetables, grill peppers, or broil in a broiler pan lined with aluminum foil, about 10 minutes or until blackened on all sides, turning occasionally. Wrap in foil and let cool set aside.

Serves 6.