1 Medium Poblano Pepper, sliced, seeded, and finely chopped
4 Garlic Cloves, minced
1 Tbsp Chili Powder
1 1/2 Tsp Dried Oregano
4 Cups Chicken Stock
4-5 Yukon Gold Potatoes, about 1-1 1/2 lbs
24 oz Frozen Corn
1 Cup Heavy Cream
2 Tsp Sugar
1/2 Cup Cotija Cheese, crumbled, plus more for topping
1 Tbsp Lime Juice
1/4 Cup Cilantro, chopped, plus more for topping
Salt & Pepper, to taste
Lime Wedges, for serving
Sour Cream, for serving
Directions:
Prepare all the ingredients. Chop the onion, celery, and pepper. Mince the garlic. Wash, peel, and chop the potatoes. Crumble the cotija cheese. Measure out the spices. Set all ingredients aside.
Melt the butter in a large pot over medium-high heat. Add the onion, celery, and pepper. Season with salt and pepper and stir to combine. Cook for 7-8 minutes or until soft and translucent.
Add the garlic, chili powder, and oregano and sauté for 1 minute.
Add the potatoes and stir to combine. Add the chicken stock and stir to combine. Bring to a boil then reduce the heat and simmer for 10-15 minutes or until the potatoes are tender and cooked through.
Add the sugar, corn, and heavy cream. Stir to combine. Continue to heat until all ingredients are heated through.
Use an immersion blender to blend the large potato chunks. You can blend as much or as little as you like, to have smaller or larger chunks of potato in the soup.
Add ½ cup cotija cheese, ¼ cup cilantro, and lime juice. Stir to combine. Season with salt and pepper.
Ladle into bowls and garnish with crumbled cotija cheese, cilantro, sour cream, and a lime wedge for squeezing. Serve warm and enjoy!
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1 Medium Poblano Pepper, sliced, seeded, and finely chopped
4 Garlic Cloves, minced
1 Tbsp Chili Powder
1 1/2 Tsp Dried Oregano
4 Cups Chicken Stock
4-5 Yukon Gold Potatoes, about 1-1 1/2 lbs
24 oz Frozen Corn
1 Cup Heavy Cream
2 Tsp Sugar
1/2 Cup Cotija Cheese, crumbled, plus more for topping
1 Tbsp Lime Juice
1/4 Cup Cilantro, chopped, plus more for topping
Salt & Pepper, to taste
Lime Wedges, for serving
Sour Cream, for serving
Directions:
Prepare all the ingredients. Chop the onion, celery, and pepper. Mince the garlic. Wash, peel, and chop the potatoes. Crumble the cotija cheese. Measure out the spices. Set all ingredients aside.
Melt the butter in a large pot over medium-high heat. Add the onion, celery, and pepper. Season with salt and pepper and stir to combine. Cook for 7-8 minutes or until soft and translucent.
Add the garlic, chili powder, and oregano and sauté for 1 minute.
Add the potatoes and stir to combine. Add the chicken stock and stir to combine. Bring to a boil then reduce the heat and simmer for 10-15 minutes or until the potatoes are tender and cooked through.
Add the sugar, corn, and heavy cream. Stir to combine. Continue to heat until all ingredients are heated through.
Use an immersion blender to blend the large potato chunks. You can blend as much or as little as you like, to have smaller or larger chunks of potato in the soup.
Add ½ cup cotija cheese, ¼ cup cilantro, and lime juice. Stir to combine. Season with salt and pepper.
Ladle into bowls and garnish with crumbled cotija cheese, cilantro, sour cream, and a lime wedge for squeezing. Serve warm and enjoy!
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