Simply delicious, I hope you enjoy this Mexican corn and pepper soup. Ideal for patriotic festivities or for organizing a very Mexican meal with your friends.
3 Poblano chiles, roasted, deveined, and in strips
1 tablespoon cornstarch
4 cups tomato purée
8 cups chicken broth, natural
1 teaspoon chicken bullion
pepper, to taste
Preparation
10 mins
0 mins
Low
Sauté the onion and corn kernels in butter, when they are transparent add the strips, the tomato puree, and the cornstarch previously hydrated in a teaspoon of water. Season with broth.
Add the broth, cook for 10 min.
Incorporate cream cheese and add pieces of Oaxaca cheese.
Serve hot.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?