Corn Strips Soup

Marielle Henaine
Nothing better than a warm soup that is also easy to prepare! Follow this recipe for Corn Strips Soup made with poblano pepper, white corn, and a delicious tomato broth. Remember that the dried poblano pepper is known as ancho pepper and is used for countless sauces and Mexican food recipes, but you can also prepare it in soup, and it will have a spicy flavor.
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Ingredients
4
Servings
  • 2 tablespoons butter
  • 1/4 onions, finely chopped
  • 1 cup corn kernels
  • 3 Poblano chiles, in strips
  • 1 tomato, crushed
  • 1/4 cups tomato purée
  • 6 cups chicken broth
  • salt
  • pepper
  • 4 corn tortillas, in strips and fried, for garnish
  • 4 tablespoons panela cheese, in cubes, for garnish
Preparation
15 mins
25 mins
Low
  • Melt the butter in a pot and cook the onion and corn for 5 minutes. Add the poblano pepper, the crushed tomato, the tomato puree, the chicken broth, salt, and pepper. Cover and cook for 20 minutes.
  • Serve and garnish with fried tortillas and panela cheese.

Nutritional Information

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