Step 1

Preheat the oven to 425 degrees and line a baking sheet with parchment paper.

Step 2

Cut the poblanos in half lengthwise. Deseed and remove the stems. Place the peppers (cut side up), onion, garlic, olive oil and taco seasoning on the baking sheet and toss to coat. Place in the oven for 30 minutes. Remove from the oven and allow to cool for a couple minutes.

Step 3

Add all of the roasted veggies and the canned tomatoes to a blender. Blend until smooth and set aside.

Step 4

Heat a stock pot over medium heat. Add the soyrizo and brown for a couple minutes. Pour in the blended soup, broth, beans, corn and taco seasoning. Stir to combine, bring to a boil, lower heat and simmer for 10-20 minutes.

Step 5

Right before serving add lime juice. Serve hot with the optional toppings.