Name: Cold Poblano Pepper Soup
Prep time: 60 min
Yield: 6
Cuisine: Mexicana
Ingredients: 5 Poblano chiles; 3 cups chicken broth; 3 tablespoons olive oil; 2 white onions, finely chopped; 6 cloves garlic, peeled and chopped; 1 cup sour cream; 4 corn tortillas

Preparation

Low

First, prepare the poblano peppers: Place them over the fire until they are completely burned and blackened on the outside. Then place them in a plastic bag and let them sweat for at least 15 minutes. Afterward, wash them and remove all the burnt skin, as well as the veins and seeds. Once the peppers are ready, chop them finely.