Homemade Sweet Corn and Poblano Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (vegetarian, gluten free) ready in about 40 minutes pairs fresh corn kernels, medium 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 a quick salad or grain on the side. 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.

Prep: 10 min Cook: 30 min Serves 6 Mexican cuisine 150 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Homemade Sweet Corn and Poblano Soup take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Homemade Sweet Corn and Poblano Soup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh corn kernels from drying out.

Can I substitute ingredients in Homemade Sweet Corn and Poblano Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Homemade Sweet Corn and Poblano Soup for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Homemade Sweet Corn and Poblano Soup vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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