chili powder
cayenne pepper
kosher salt
ground black pepper
vegetable broth
Yukon potatoes
frozen corn
cream cheese
poblano pepper
cotija cheese
Heat
Heat avocado oil in a dutch oven. Cook onion and then add garlic & seasonings. Cook for another minute. Add potatoes & broth. Bring to a boil. Cook for 15 min.
1
Add
While soup is cooking, cook corn & poblano peppers for 4-5 min. After soup has simmered for 15 min., add remaining corn and cook for another 5 minutes.
2
Assemble
Blend soup for 10-second intervals with immersion blender until most of the potatoes have been broken up. Add in the cream cheese and stir to melt.
3
Serve
To serve, top each bowl with the corn and poblano mixture, cotija cheese, 1 tablespoon of cilantro, and the juice of ¼ lime.
4
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