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Recipe of Creamy soup with Chile Poblano

Creamy soup with Chile Poblano

30 mins
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The flavor of the chile poblano, always reminds me of my grandmother's kitchen, those old structures, with a brick oven and the fabulous clay pots to cook, that's why I wanted to make a recipe that combines those things that bring back memories so sweet of my childhood and that surely you will feel identified.


5 portions
  • 2 poblano peppers
  • 1 cambray onion
  • 1 twig parsley
  • 1/2 chicken breasts, boneless
  • 1 teaspoon salt
  • 1/2 teaspoons paprika
  • 1 tablespoon sea salt
  • 1 1/2 tablespoons corn oil
  • 1 package farfalle pasta, The modern
  • 100 grams mushroom
  • 1 clove garlic
  • 1 can corn grain, yellow
  • 1 tablespoon butter
  • 3 tablespoons chicken soup, powdered
  • 250 milliliters whipping cream
  • 1/2 teaspoons ground black pepper
  • 200 grams panela cheese


Gather and have at hand all your ingredients and utensils.
Wash and disinfect poblanos peppers, onion tail and parsley.
Cut the chicken breast into cubes and season with 1 teaspoon of salt and ½ teaspoon of paprika. Store in the refrigerator and let it marinate while you prepare the rest of the ingredients.
In a small casserole, boil 1 ½ liter of water with 1 tablespoon of salt and ½ tablespoon of cooking oil. As soon as the water boils, lower the heat a little and add the pasta, let them cook until they are al dente (approximately 10 minutes). While they cook, stir a little so they do not stick.
Toast poblano peppers in a comal or direct fire to burn the skin, when the skin is black by fire, turn them on the other side so that the skin burns even so you can peel it. When all the skin of each chili is black, remove them from the fire, store them in a plastic bag so that they sweat and the skin can be removed more easily.
Clean the first outer layer of the onion tail, cover it in thin julienne, then cut into thin strips the green tail of the onion cutting across.
Clean the mushrooms by removing the first layer of the head and spread them in thin strips.
Finely chop a sprig of parsley. Peel the clove of garlic and chop finely.
Open the can of corn kernels and drain them, until they have none of the water in which they are submerged
Remove the chiles from the bag and clean the skin, divert them and cut them into rajas.
Heat a casserole or deep skillet over medium heat and pour 1 tablespoon of oil, when it is hot cook the chicken cubes until they are golden, when ready remove them and add 1 tablespoon of butter to the pan. Acitrona the onion, garlic and parsley, leave for 3 minutes.
Remove all the above from the pan and put the slices of poblano pepper, brown them for 5 minutes and remove.
Blend the rajas with the onion, parsley, garlic and 3 cups of water.
Pour the mixture in the pan or casserole over medium heat, leave it until the first boil, add 3 tablespoons of chicken powder and stir to integrate everything.
Add mushrooms and corn kernels, boil for 3 minutes.
Pour 250 ml of whipping cream, mix until everything is integrated. Let boil for another 3 minutes.
Turn off the heat, sprinkle ½ teaspoon of black pepper and stir.
Serve the hot soup accompanied by cubes of panela cheese.


You can accompany the dish with toasted bread.

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