Taco Tuesday needs to watch out because our 4 Pepper Creamy Mexican Corn Soup is here to stay! We have yet to see a better combo than the 4 peppers in this soup: chipotle, serrano, red and poblano. The flavors from these 4 peppers are a match made in heaven… food heaven of course 😉
As Winter is slowly coming to an end (and when we say slowly we mean slowwwwwwly especially in Buffalo), we wanted to create a soup that was full of color for the Spring, yet that still exuded that warm and comforting feeling that Winter soups should have!
So if you are looking for that perfect recipe for the end of the Winter and the beginning of the Spring, this recipe has your name all over it! We did add an optional step to the recipe to make sure the soup was packed with flavor. By roasting the peppers (minus the chipotle peppers) before dicing them and adding them to the soup, you are assuring that your soup is ready to impress you and your guests with the most flavor possible!
If you try this recipe, let us know! Feel free to ask questions, write comments, and use our hashtag #livinvegan on Instagram! We love to hear from you all!
Check out the #recipe below!
4 Pepper Mexican Corn Soup
- 2 tbs olive oil
- 4 cups of corn
- 1/2 large white onion
- 1 red pepper diced
- 3 chipotle peppers in adobo sauce diced
- 1 poblano pepper diced
- 4-6 serrano peppers diced
- 1 large potato chopped
- 1 can of black beans rinsed & drained
- 3 cups of veggie broth
- 1 cup of water
- 1 can of coconut milk
- 3/4 tsp garlic powder
- Salt/pepper to taste
- OPTIONAL: Wash the red, poblano and serrano peppers and take out the seeds. Place them on a hot surface to roast them over your stove before dicing them.
- In a large pot over medium heat, add olive oil and onions. Cook until the onions are clear.
- Add corn, and mix well to make sure nothing is burning. The onions should be caramelized and the corn should be roasted.
- Add all of your peppers and potato. Mix well. Cook for about 5 minutes.
- Add your veggie broth, water, coconut milk, black beans and spices. Mix well and bring to a boil.
- TIP: If you want your soup a little thicker, take out your potatoes from your soup once they are cooked. Mash them and add them right back in.
- Let the soup simmer for about 20 minutes.
- Enjoy 🙂