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

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.

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