Delicious soup that we all love in our family, because it is very complete, healthy and nutritious. The Mexican touch gives it, the grains of corn and slices of poblano pepper.
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Ingredients6 portions
Preparation
Heat the oil in a saucepan, over medium heat and sauté the pasta until golden brown evenly.
Blend the tomato, with the clove of garlic and onion and a little broth.
Pour the mixture that you liquefied, to the saucepan where the soup is golden and add the corn grains and the chicken broth.
We add a little of salt. Cover and let cook until the pasta softens a little.
When the pasta is half cooked, add the pumpkin flower, mushrooms and slices of poblano peppers. Rectify the seasoning.
Cover the pot and cook over low heat until the pasta softens, if necessary add a little broth or water.
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