Homemade Sweet Corn and Poblano Soup

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

A warming soup blending sweet corn, roasted poblano peppers, and smoky chipotle for a festive Cinco de Mayo starter. This Mexican-inspired Cinco de Mayo recipe (vegetarian, gluten free), ready in about 40 minutes, pairs fresh corn kernels, yellow onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups fresh corn kernels
• 2 large poblano peppers, roasted, peeled and diced
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 chipotle pepper in adobo, minced
• 2 tbsp olive oil
• 1/4 cup fresh cilantro leaves
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp lime juice, fresh squeezed
• 1/4 cup Mexican crema or sour cream (optional)

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Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and 3 minced garlic cloves, sauté for 4 minutes until translucent and fragrant.
2. Step 2: Add 3 cups fresh corn kernels, 2 diced roasted and peeled poblano peppers, and 1 minced chipotle pepper in adobo. Cook for 3-4 minutes stirring frequently for the flavors to meld.
3. Step 3: Pour in 4 cups vegetable broth, season with 1 1/2 teaspoons kosher salt and 1 teaspoon black pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
4. Step 4: Using an immersion blender, blend the soup until mostly smooth but with some texture remaining. Stir in 2 tablespoons fresh squeezed lime juice and 1/4 cup chopped fresh cilantro leaves.
5. Step 5: Ladle the soup into bowls and optionally garnish each with 1 tablespoon Mexican crema or sour cream. Serve hot with warm tortillas or crusty bread.