Roasted Poblano Corn Soup

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See original recipe at: knorr.com

kept bySylvia_dewy
recipe byknorr.com

Notes:

Roasted Poblano and Corn Soup is an amazing recipe that you can make this season and with shredded chicken it tastes just awesome.

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Ingredients:

1 Tbsp. vegetable oil
1 medium onion, chopped
3 poblano peppers, roasted, peeled, seeded and chopped*
1 medium red bell pepper, roasted, peeled, seeded and chopped (reserve some for garnish)*
1 clove garlic, finely chopped
4 grilled corn-on-the-cob, kernels removed
4 cups water
2 Tbsp. Knorr® Chicken flavor Bouillon
1 1/2 cups shredded cooked chicken

Heat oil in a medium saucepot over medium heat and cook onion about 4 minutes or until tender, stirring occasionally. Add poblano peppers and red pepper and cook about 3 minutes, stirring occasionally. Add garlic and cook about 30 seconds. Add corn, water and Knorr® Chicken flavor Bouillon. Bring to a boil. Reduce heat and simmer covered about 10 minutes.
Process soup in a blender or food processor, in batches, until smooth. Return to saucepot. Add chicken and heat through. Serve hot and garnish with reserved red pepper and sour cream.

* To roast vegetables, grill peppers, or broil in a broiler pan lined with aluminum foil, about 10 minutes or until blackened on all sides, turning occasionally. Wrap in foil and let cool; set aside.

See original recipe at knorr.com