This soup is perfect for these rainy days where it seems something warm and delicious.
Learn more about chami prado
Ingredients4 portions
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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