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Recipe of Soup of Elbow to Poblano with Chicken
Recipe

Soup of Elbow to Poblano with Chicken

20 mins
15 mins
Low
42
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This soup is perfect for these rainy days where it seems something warm and delicious.
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Ingredients

4 portions
  • 1 package elbow pasta , N ° 1 The Modern
  • 3 poblano peppers
  • 1/4 onions
  • 2 cloves garlic
  • 1 can evaporated milk
  • 1 tablespoon butter
  • 1 pinch salt
  • 1 pinch black pepper
  • chicken soup, the necessary
  • 1 chicken breast, flattened
  • corn kernels, yellow

Preparation

Cook the pasta for 8 minutes and reserve.
Grill the poblano chiles on a direct heat until the whole skin is burned, let them sweat in a bag for 10 minutes, then peel and remove them.
Blend the chilies with the onion, garlic and evaporated milk, then fry the sauce with the butter, season with salt and pepper, add the pasta, the chicken broth and let it boil for 5 minutes.
Season the chicken breast with salt and pepper, roast and cut into strips.
The hot soup is served with strips of chicken breast and a few corn kernels.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Level 0
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Provided by USDA
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Ratings (2)
Isa Garcia
27/08/2019 14:15:18
Delis
Sole Bravo
15/07/2019 18:42:14
Súper la recomiendo al 100!!

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