Corn and Green Chili Bisque

Au Bon Pain Copycat Recipe

2 tablespoons butter
1 tablespoon olive oil
1 jalapeno, minced
1 (4 oz.) can green chilies
1/2 red bell pepper, minced
1/4 large onion, diced
2 cloves garlic, minced
1 (6 oz.) can tomato paste
1 (28 oz.) can tomatillos
1 (14.5 oz.) can diced tomatoes
1 tablespoon sugar
8 cups of corn
1 teaspoon cumin
1 teaspoon smoked paprika
2 teaspoons kosher salt
1 teaspoon black pepper
32 ounces vegetable stock
1/4 cup cilantro leaves, chopped
8 ounces cream
juice of 1 lime

In a large soup pot, melt the butter and olive oil together over medium heat. Saute the peppers and onions, about 3 minutes. Stir in the garlic and tomato paste. Add the tomatillos, tomatoes and sugar and saute for about 3 minutes. Add 6 cups of corn into the pot along with spices. Saute for 2 minutes. Add the vegetable stock and cilantro. Reduce heat to medium-low and simmer for 30 minutes.

After the flavors have married, puree with an immersion blender. Stir in the cream. Stir in the lime juice. Add the remaining 2 cups of corn. Heat for about 5 minutes. To serve, ladle the soup into a bowl and garnish with tortilla strips or a crushed tortilla chip and a cilantro leaf.


  1. Amazing recipe! Tried it last night for dinner and it tastes just like the real deal! My only adjustment would be to only blend half of the soup, and leave other half chunky (I did it in a blender). The soup at Au bon pain clearly had chunky tomatillos. I also used fresh instead of canned tomatillos, it turned out great. I found that it didn't need any lime at the end given how sour and acidic tomatillos were.

  2. I agree with the previous reviewer! My office cafe serves this soup every now and then, and I really love it. I was really excited to try the at home recipe. It was easy to make and soooo good. My husband had seconds and thirds, he loved it so much. We'll definitely be making this often!

  3. Can I blend this soup after everything is combined and cooled off. My Mija says do not blend hot liquids.