This spicy corn and poblano soup is great for any time of year. You can serve it before dinner or as a light lunch. It’s family approved and definitely vegetarian!
The area where my husband and I grew up has this great Mexican restaurant that has been around forever.
Somehow, I never really went there until after I got married. My husband’s family would always rave about their corn soup. I had it a few times and then one day, being vegetarians, we decided to question the waiter about the type of broth they used. It took him a while to find the answer and there seemed to be some back and forth about the matter that made us all uncomfortable.
It’s vegetarian. No, sorry it’s chicken stock. The next time we went we asked again.
It’s vegetarian. Frustrated and confused, we kind of just stopped ordering it at that point.
I think his family was really disappointed since they still talked about it every time we went there. So, I decided I was going to try to make my own corn soup at home. How hard can it be? The restaurant corn soup was a bit bland for my taste so I spiced it up a bit. My version is simple to make, definitely vegetarian, husband approved, and personally, I like it better.
The addition of poblanos gives it a nice flavor without adding too much heat. It also turns out creamy from blending the corn, so there’s no additional fat added by cream or butter. If you’re looking for a low fat tasty soup or an accompaniment to go with your tostadas, chicken fajita casserole, or other favorite Mexican dish, then look no further. This spicy corn and poblano soup is for you.