Poblano Soup with Mushrooms and Corn

Name: Poblano Soup with Mushrooms and Corn
Prep time: 50 min
Cook time: 20 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2 tablespoons vegetable oil; 1 clove garlic, finely chopped; 2 tablespoons onion, finely chopped; 2 Poblano chiles, roasted, deveined, and seedless; 2 cups button mushrooms, clean and sliced; 1/2 cups corn kernels, cooked; 2 liters water; 3 cubes Knorr® granulated chicken bouillon; 1 1/2 cups panela cheese, in cubes

Knorr

This poblano soup is exquisite with its delicious chicken and vegetable flavor that will captivate family and friends. It is complemented by the mushrooms and corn kernels that make it even richer.

Reviewed by Editorial Team of Kiwilimón

Published: 24-03-2017

Preparation

30 mins

20 mins

Low

Heat the oil in a pot and fry the garlic and onion until translucent. Add the poblano strips, mushrooms, and corn kernels, cook over medium-high heat, stirring constantly until the mushrooms are soft. Pour in the water and the Knorr® Suiza Chicken Broth cubes, let it boil. When boiling, reduce the heat and let it cook for an additional 5 to 8 minutes. Serve and accompany with cubes of panela cheese.