Poblano Soup Recipe

4 whole poblano peppers, roasted and peeled 2 tablespoons butter 1 whole white onion, finely chopped 3 cloves of garlic, minced 16 ounces corn kernels, fresh or frozen 1 teaspoon Mexican Oregano 2 whole serrano peppers, finely chopped 2 whole waxy potatoes, cubed 6 cups chicken broth (preferably homemade) Salt and pepper

Ingredients

 Cut the poblanos into 1/3-inch strips and set aside. Melt the butter in a Dutch oven or heavy pot and sauté the onion and garlic over medium-low heat until golden and soft.

Add the corn, oregano, serranos, poblanos, and potatoes and cook over medium heat for 3 minutes, making sure everything is coated with the butter and onion mixture. 

If you're really in a rush, you can omit the potatoes. Cook until the corn is heated through.

– If you feel like having a thicker soup, take a cup of the mixture and blend it and then add it back to the pot.