Poblano Pepper Soup with Panela Cheese

Yamilette González
Turn your usual recipes upside down and better prepare this poblano pepper soup with panela cheese for lunch, as it is an economical, practical option that's perfect for taking advantage of the poblano pepper season. Plus, its homemade flavor will make you forget about the rain and cold. Prepare this poblano pepper soup with panela!Did you know? The poblano pepper is essential when preparing the famous chiles en nogada, and it is also an excellent source of vitamin C and fiber, so it should not be missing from your meals.See more soup recipes!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 3 tomatoes, in half
  • 1 clove garlic
  • 1/3 onions
  • 1 tablespoon granulated chicken bouillon
  • 1 cup chicken broth
  • 2 tablespoons butter
  • 1/4 cups onion, finely chopped
  • 1 cup Poblano chile strips, cleaned and seeded
  • 1 cup panela cheese, in cubes
Preparation
40 mins
30 mins
Low
  • Blend the tomato, garlic, onion, chicken concentrate, and chicken broth. Set aside.
  • Heat the butter in a saucepan over medium heat and sauté the onion until it slightly changes color. Add the strips, cook for 2 more minutes, pour in the previous mixture, and cook on low heat for 10 minutes. Pour in the chicken broth and cook for another 10 minutes, then add the cheese cubes and cook for 5 more minutes.
  • Serve the poblano pepper soup with panela cheese and accompany with soup crackers.

Nutritional Information

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