Smoky Corn & Poblano Soup with Avocado & Cheese Quesadillas

Smoky Corn & Poblano Soup

with Avocado & Cheese Quesadillas

30 MIN
$23.99 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

This hearty, Mexican-style soup features a trio of poblano, onion, and sweet corn cooked in a smoky guajillo chile-chicken broth, then topped with fresh avocado, lime sour cream, and cotija. A side of cheesy, golden brown quesadillas is ideal for dipping as you go.
CLICK FOR RECIPE CARD
See Plans
  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Smoky Corn & Poblano Soup with Avocado & Cheese Quesadillas
Title
  • 1 cup Chicken Bone Broth
  • 2 ears Corn
  • 1 Poblano Pepper
  • 1 Yellow Onion
  • 1 Avocado
  • 4 Flour Tortillas
  • 4 oz Shredded Cheddar & Monterey Jack Cheese Blend
  • 1 Lime
  • ¼ cup Sour Cream
  • ⅓ cup Guajillo Chile Pepper Sauce
  • 2 Tbsps Grated Cotija Cheese

Smoky Corn & Poblano Soup

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Halve, peel, and small dice the onion. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve the lime crosswise. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then small dice. Place in a bowl; top with the juice of 1 lime half. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream and the juice of the remaining lime half.

2 Make the soup

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion and diced pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the broth, guajillo sauce, and corn kernels. Heat to boiling on high. Once boiling, reduce the heat to medium-low and simmer 3 to 4 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

Make the soup
Make the quesadillas & serve your dish
3 Make the quesadillas & serve your dish

Meanwhile, place the tortillas on a work surface. Top one half of each tortilla with the cheddar and monterey jack; season with salt and pepper. Fold the tortillas in half over the cheese. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Working in batches if necessary, add the quesadillas. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt, then carefully cut in half. Serve the soup garnished with the lime sour cream, diced avocado, and cotija. Serve the quesadillas on the side. Enjoy!

Browse Steps
1 of 3