This poblano corn soup recipe couldn’t be easier! It’s loaded with smoky, savory flavor and a hint of spice and it all comes together in the crockpot.
How was your Christmas? Did you spend time with friends and family? Did you eat lots of cookies? Did you watch your favorite movies?
We spent Christmas Eve and Christmas Day with some of our favorite people and family we hadn’t seen in way too long! We played card games, watched National Lampoon’s Christmas Vacation, opened so many thoughtful gifts, and ate ourselves into a happy food coma.
I love the holidays, but I am definitely ready for a little break from the sweet, rich foods that dominate the season. And I think my jeans are in agreement.
I’m ready for a little spicy, savory bowl of this magical soup to wake up my tastebuds and get me back on track. And since we’ve ALL done enough cooking/baking/cleaning for the month, let’s do this crockpot style to keep things simple. 😏
In all honesty – this recipe was supposed to be posted before Christmas. But things got busy and I got sidetracked and Christmas came whether I was ready or not. So here it is today instead and luckily, it’s going to be just as delicious. 😉
I had a fun little list of Christmas Q&A all typed up, ready to go. Even though it’s technically a little late, I’m going to post it anyway!
Because every day is a good day to get to know each other a little better over a steaming bowl of soup. Let’s do this belated-Christmas-style! I’m going to leave my answers here and you guys leave yours in the comments below. Deal? Deal!
Favorite Christmas movie? National Lampoon’s Christmas Vacation
Favorite Christmas song? Blue Christmas – Elvis Presley
Least favorite Christmas song? Little Drummer Boy – no matter who sings it
Favorite Christmas tradition? Watching the Grinch on Christmas Eve.
Favorite holiday food? Brunch.
Favorite Christmas treat? Sugar cookies. With LOTS of frosting. 😈
- Serves: 6
- Calories: 282
- Fat: 12.6 g
- Saturated fat: 10.2 g
- Unsaturated fat: 2.4 g
- Trans fat: 0 g
- Carbohydrates: 31.1 g
- Sugar: 2.1 g
- Sodium: 394.8 mg
- Fiber: 2.8 g
- Protein: 5.6 g
- Cholesterol: 0 g
- ½ cup poblanos, roasted and skins removed
- 3 cups frozen corn
- 2 cups potatoes, chopped
- ½ cup basmati rice
- 1 can whole coconut milk (shake well)
- 2 cups vegetable broth
- ½ Tablespoon chipotle powder
- ½ Tablespoon sea salt
- ½ Tablespoon black pepper
- ¼ teaspoon cayenne
- Turn your oven on to broil.
- Line a baking sheet with foil.
- Lightly spray poblanos with olive oil and arrange them on the baking sheet.
- Broil for 8-10 minutes, rotating halfway. You're looking for the skins of the poblanos to turn dark and bubbly.
- Remove the peppers and place them into a glass bowl to cool for 15-20 minutes.
- I highly recommend wearing latex gloves for this part of the process! Gently start removing the skins from the pepper – then discard the skins.
- Remove the tops of the peppers and scoop out the seeds. After you're done, chop the peppers.
- Add roasted poblanos, frozen corn potatoes, coconut milk, rice, broth, chipotle powder, salt, pepper, and cayenne.
- Stir to combine. Cook on high heat for 4 hours.
*If desired, you could add chicken to this as well. I would recommend cooking it separately and adding it towards the end of the crockpot's cook time.
*If you don't want to go to the trouble of roasting the poblanos, this soup would also be delicious with canned green chiles! Use about ½ cup.