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Creamy Poblano, Roasted Corn and Avocado Soup

Soup for a Fall and winters day, makes your body so nice and warm. Especially with this soup that has a kick of Bongo sauce to make it incredibly flavorful!

Recipe and picture from Blue Flamingo Foods


  • ½ Bottle of Bongo Sauce
  • One 14 ounce can reduced sodium chicken broth
  • 1 large avocado
  • ¼ cup of heavy cream
  • 1 can of sweet corn or one freshly roasted ear of corn, stripped.
  • ¼ tsp cumin
  • Pinch of garlic powder
  • ¼ teaspoon green chile powder
  • Lime wedges


  1. Combine chicken broth and Bongo Sauce in a blender and blend until smooth, about 20 seconds.
  2. Add half of the avocado and blend for a few more seconds until creamy and smooth.
  3. Pour the blended mixture into a pot
  4. Stir in ¼ cup heavy cream
  5. Add seasonings to taste and stir.
  6. Heat the soup until just before it reaches a boil and then simmer on low for a few minutes, stirring occasionally.
  7. Add the desired amount of sweet corn to the soup. This adds some texture to the soup and balances the light spiciness of the soup nicely.
  8. Serve in a shallow bowl and top with the remaining chunks or slices of avocado.
  9. Dust the soup with a little cayenne pepper or New Mexico red chile powder for a finishing touch of spice and color.
  10. Finish the dish with a few squirts of fresh lime juice, if desired.
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