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Roasted Poblano & Corn Soup

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  • 1 Tbsp. vegetable oil
  • 1 medium onion, chopped
  • 3 poblano peppers, roasted, peeled, seeded and chopped*
  • 1 red bell pepper, roasted, peeled, seeded and chopped*
  • 1 clove garlic, finely chopped
  • 4 grilled corn-on-the-cob, kernels removed
  • 4 cups water
  • 2 Tbsp. Knorr® Chicken flavor Bouillon
  • 1 1/2 cups shredded cooked chicken

NUTRITIONAL INFORMATION

 

Amount per serving

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.


  • 1 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 Knorr® Chicken flavor Bouillon. Bring to a boil. Reduce heat and simmer covered about 10 minutes.
  • 2 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.