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

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.

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