Poblana Soup

Miriam Hamparzumian
A delicious soup that you can enjoy and impress your family and friends!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 30 grams bacon
  • 5 grams garlic
  • 40 grams onion
  • 60 grams Poblano chile
  • 1 1/2 liters chicken broth
  • 3 units serrano chile
  • 2 tablespoons vegetable oil
  • 50 grams panela cheese
  • 60 grams pumpkin
  • 60 grams button mushrooms
  • 2 sprigs epazote
  • 30 grams zucchini blossoms
  • 30 milliliters thick cream
  • 10 grams chicken seasoning
  • 10 grams salt
  • 30 grams ear corn, in grain
Preparation
35 mins
0 mins
Medium
  • Clean and devein the poblano peppers and cut them into julienne strips.
  • Boil the corn kernels.
  • In a medium saucepan, add oil, sauté diced onion, then add minced garlic and add bacon pieces.
  • Without letting the bacon burn, add half of the chicken broth and season.
  • Add sliced mushrooms, the cooked corn kernels, julienned zucchini flowers, and poblano peppers.
  • Add the epazote and the serrano peppers cut in half.
  • Add the other half of the chicken broth, adjust the seasoning, and let it boil for 10 minutes.

Nutritional Information

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