In a pot, heat the olive oil and add the diced onion. Stir until soft.
Add the garlic, tomatoes, cumin, chili powder, salt and pepper. Stir well and cook for a few minutes.
Roast the poblano over a gas flame until black. Place in a sandwich bag and seal to steam the chili. After a few minutes, the skin should come right off and then you can roughly chop the poblano and add to the pot with the cilantro and Holland House® White Cooking Wine.
Stir and add the broth and then simmer for 20 minutes.
Transfer the whole mixture to a blender and puree until very smooth.
Place the pureed soup back into the pot and add the heavy cream. Add more salt and pepper if needed.
Stir and keep warm on a low heat until the shrimp are ready.
In a separate pan, cook the shrimp and then roughly chop them into large chunks.
Add the shrimp to the soup and serve. Garnish with extra cilantro and fresh corn, if desired.
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Bold Boost #41: Pouring ½ cup of Holland House® Red Cooking Wine into your favorite chili recipe gives you an easy addition of robust flavor.