September 20, 2021

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Taco Tuesday needs to watch out because our 4 Pepper Creamy Mexican Corn Soup is

1 min read

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! Check out the recipe below! ⤵️⤵️⤵️⁣

Ingredients⁣
● 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⁣

Instructions⁣
1. 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. ⁣
2. In a large pot over medium heat, add olive oil and onions. Cook until the onions are clear. ⁣
3. Add corn, and mix well to make sure nothing is burning. The onions should be caramelized and the corn should be roasted. ⁣
4. Add all of your peppers and potato. Mix well. Cook for about 5 minutes. ⁣
5. Add your veggie broth, water, coconut milk, black beans and spices. Mix well and bring to a boil. ⁣
6. 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. ⁣
7. Let the soup simmer for about 20 minutes. ⁣
8. Enjoy 🙂 ⁣

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