Mexican Corn and Pepper Soup

Name: Mexican Corn and Pepper Soup
Prep time: 10 min
Yield: 6
Cuisine: Mexicana
Ingredients: 190 grams Philadelphia® cream cheese; 2 tablespoons butter; 1/4 onions, finely chopped; 1 cup corn kernels; 3 Poblano chiles, roasted, deveined, and in strips; 1 tablespoon cornstarch; 4 cups tomato purée; 8 cups chicken broth, natural; 1 teaspoon chicken bullion; pepper, to taste

Ana Lozz

Simply delicious, I hope you enjoy this Mexican corn and pepper soup. Ideal for patriotic festivities or for organizing a very Mexican meal with your friends.

Reviewed by Editorial Team of Kiwilimón

Published: 11-09-2013

Preparation

10 mins

Low

Sauté the onion and corn kernels in butter, when they are transparent add the strips, the tomato puree, and the cornstarch previously hydrated in a teaspoon of water. Season with broth. Add the broth, cook for 10 min. Incorporate cream cheese and add pieces of Oaxaca cheese. Serve hot.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

At the moment, this recipe does not have nutritional information.

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Mexican Corn and Pepper Soup

Ingredients

Preparation

Nutritional information

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