Soup: Mexico – Caldo de Poblano y Elote con Lima (Poblano and Sweet Corn Lime Soup)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 20 min

Additional 10 min

Total 45 min

Ingredients

2 large poblano chiles
1 tbsp (15 ml) neutral oil
1 / 2 medium white onion, diced
2 cloves garlic, thinly sliced
1 / 2 tsp whole cumin seeds (or 1 / 4 tsp ground cumin)
2 cups (300 g) corn kernels (fresh or frozen)
1 small zucchini, diced
1 tsp dried Mexican oregano, crumbled
4 cups (960 ml) low-sodium chicken or vegetable broth
1 small bunch cilantro (stems finely chopped; leaves reserved for garnish)
1 small bay leaf
1-2 sprigs fresh epazote (optional) or 1 / 2 tsp dried
1 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
Finely grated zest of 1 lime
2 tbsp (30 ml) fresh lime juice, plus lime wedges for serving
2 tbsp (15 g) toasted pepitas (pumpkin seeds), for garnish
Thinly sliced radishes, for garnish (optional)
A few drops chili oil or pinch of chile flakes, for serving (optional)

Instructions

Char the poblanos under a broiler or over an open flame, turning until blistered and blackened on all sides, 6-8 minutes. Transfer to a bowl, cover, and steam 10 minutes. Peel, remove seeds and stems, and dice.
Heat the oil in a medium pot over medium heat. Add the onion and a pinch of salt; cook until translucent, 3-4 minutes. Stir in garlic and cumin; cook until fragrant, 30 seconds.
Add corn and zucchini; cook 2 minutes. Stir in oregano, then pour in the broth. Add the bay leaf and chopped cilantro stems. Bring to a simmer and cook until vegetables are just tender, 10-12 minutes.
Stir in the diced poblanos and epazote (if using); simmer 2-3 minutes more. Remove bay leaf.
Off the heat, add lime zest and juice. Season with salt and black pepper to taste; add a splash of water if you prefer a lighter broth.
Ladle into warm bowls. Garnish with cilantro leaves, toasted pepitas, radish slices, and a few drops of chili oil if desired. Serve with lime wedges.