Poblano Corn Chowder

servings: 4

• 1 red pepper diced

• 1 white onion diced

• 1 can black beans drained and rinsed

• 2 sweet potatoes peeled and diced

• 1 poblano pepper deseeded and diced

• 12oz frozen corn

• 3 cups vegetable broth

• 2 cups almond milk

• 2tbsp taco seasoning

• 1tsp EVOO

• Juice from 1/2 lime

• Toppings of choice (sour cream, cheddar cheese, chives, cilantro etc.)

1. Add the evoo to a pot

2. Add onion and poblano. Cook for about 3 minutes and then mix in garlic,

3. Add red pepper.

4. Add sweet potato and cook for about 5 minutes stirring often.

5. Add corn

6. Add taco seasoning and mix to combine

7. Add vegetable broth, almond milk and black beans

8. Bring to a simmer and cook until sweet potato’s are soft

9. Remove half of the soup to a bowl and use and immersion blender to blend

10. Pour blended mixture back into soup and stir to combine

11. Add lime juice and mix

12. Top with topping of choice!