Poblano Codo Soup with Chicken
chami prado
This soup is perfect for those rainy days when you're craving something warm and delicious.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 package elbow pasta, N° 1 La Moderna
  • 3 Poblano chiles
  • 1/4 onions
  • 2 cloves garlic
  • 1 can evaporated milk
  • 1 tablespoon unsalted butter
  • 1 pinch salt
  • 1 pinch pepper
  • chicken stock, as needed
  • 1 chicken breast , flattened
  • corn kernels, yellow
Preparation
20 mins
15 mins
Low
  • Cook the pasta for 8 minutes and set aside.
  • Roast the poblano peppers directly over the flame until the skin is completely burnt, let them sweat in a bag for 10 minutes, then peel and devein them.
  • Blend the peppers with the onion, garlic, and evaporated milk, then fry the sauce with the butter, season with salt and pepper, add the pasta, the chicken broth, and let it boil for 5 minutes.
  • Season the chicken breast with salt and pepper, grill it, and cut it into strips.
  • Serve the soup hot with the chicken strips and some corn kernels.

Nutritional Information

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