Step 1

If using the oven to roast, pre heat oven to 400 F/ 205 C.

Step 2

Put chiles and corn on a parchment lined baking sheet. Drizzle with oil or broth and roast for 40 - 45 minutes until the skins are brown and popping. You can also roast the garlic here if you prefer a sweeter flavor.

Step 3

Alternatively, you can roast the chiles on the grill outside, this takes less time (about 5-7 minutes per side). This will work for the corn too if it is on the cob. If not, just saute it in the pot with the other veggies.

Step 4

When chile and corn are done roasting, put the chiles in a plastic bag or wrap in foil to steam. Then slice the kernels off of the cobs if you used cobs.

Step 5

After about 5 minutes of steaming, carefully peel as much skin off the chilies as you can. It helps to do this under running water. You can see my post on roasting peppers for step by step directions.

Step 6

Chop the chilies.

Step 7

Saute the potatoes, onion, garlic and salt in a large pot over medium heat with oil or broth until the begin to get brown (about 5-7 minutes).

Step 8

Add the roasted chile and corn. Saute a few more minutes.

Step 9

Add lime juice and cilantro. Saute about 3-4 more minutes.

Step 10

Add the veggie broth and simmer 5 more minutes.

Step 11

If making the creamy version, add about 1 cup of the soup, cashews and extra broth in a blender and blend until smooth and creamy. Put back into the pot and mix well.

Step 12

Serve with toppings of choice!