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Cocina

Cocina Lala®

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3

Corn Soup with Rajas and Manchego Cheese

10 mins
30 mins
Low
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This soup is ideal for rainy days and to share with the whole family. Add our secret touch with a little Manchego cheese which will give a pleasant surprise to your palate.
Learn more about Cocina Lala®

Ingredients

4 portions
  • 7 tomatoes
  • 1/4 onions
  • 3 cups chicken soup
  • 2 pinches salt
  • 1 onion, finely chopped
  • 4 poblano peppers, roasted, peeled and cut into slices
  • 1 cup corn grain, raw
  • 2 tablespoons butter, LALA®
  • 1 cup manchego cheese, LALA®, grated
  • 4 tablespoons sour cream, LALA®

Preparation

Roast the tomatoes and onion in a comal over high heat for 5 minutes. Reservation
Blend the tomatoes with the roasted onion and half the chicken broth. Season
Heat the butter in a medium saucepan, add the onion, add the rajas, corn kernels and cook for 3 minutes over medium heat.
Add the tomato sauce and cook for 10 minutes over medium heat. Add the remaining chicken stock rectifies the seasoning and let reduce a little.
Add the cheese and heat until it is au gratin. Accompany with the cream.

PRESENTATION

Serve in a deep dish and serve with tortillas.

TIPS

Cook until the caldillo thickens a little.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
92.8
kcal
4.64%
Carbohydrate, by difference
10.3
g
3.43%
Protein
3.6
g
7.2%
Total lipid (fat)
4.4
g
6.77%
100
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Provided by USDA
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