Poblano Strips and Corn Soup

Marielle Henaine
Give some love to your tummy with these delicious Poblano strips and corn soup! Nothing is easier to prepare and more delightful than a soup with that mildly spicy chile flavor that we all love. To make this luscious dish happen you will only need butter, onion, corn kernels, tomato, Poblano chile, and chicken broth. A yummy rajas poblanas and corn soup in under 20 minutes of prep time!
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Ingredients
4
Portions
  • 2 tablespoons butter
  • 1/4 onions, finely chopped
  • 1 cup corn kernels
  • 3 Poblano chiles, cut into strips
  • 1 tomato, ground
  • 1/4 cups tomato purée
  • 6 cups chicken broth
  • some salt
  • some pepper
  • 4 corn tortillas, cut into strips, fried, for garnish
  • 4 tablespoons panela cheese, cut into small-sized cubes, for garnish
Preparation
15 mins
25 mins
Easy
  • In a pot, melt butter and cook onion and corn kernels for 5 minutes. Add Poblano chile, ground tomatoes, tomato purée, chicken broth, salt, and pepper. Cover and cook for 20 minutes.
  • Serve Poblano strips and corn soup in a soup bowl and garnish with fried tortilla strips and panela cheese.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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