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Deborah

Deborah Dana
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Recipe

Cold Soup from Chile Poblano

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A delicious and refreshing chile poblano cold soup with baked tortillas.
Learn more about Deborah Dana

Ingredients

6 portions
  • 5 poblano peppers
  • 3 cups chicken soup
  • 3 tablespoons olive oil
  • 2 white onions, finely chopped
  • 6 cloves garlic, peeled and chopped
  • 1 cup cream
  • 4 corn tortillas

Preparation

First the poblano peppers are prepared: They are placed on the fire until they are totally burned and black on the outside. Then they are placed in a plastic bag and left to sweat for at least 15 minutes. Then they wash and remove all the burnt skin, as well as the veins and seeds.
Once the peppers are ready, they are finely chopped.
Heat the olive oil in the pot where the soup will be prepared. Add the onion and cook until translucent. Then add the garlic and chili and cook for 5 more minutes.
Then add the broth and cook for 10 minutes.
In a blender the soup is liquefied in small batches, strained and returned to the pot. Add the cream and season with salt and pepper.
It is refrigerated for at least 4 hours or up to 2 days before serving.
The tortillas are cut into strips and placed on a baking sheet, these are baked at 150 degrees Celsius until crispy.

PRESENTATION

The soup is served with the tortillas and you can also add panela cheese in cubes.

TIPS

This soup is ideal for meals where you need to prepare things the day before, just take it out of the refrigerator just before serving.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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