1/3 Photos of Mexican Poblano Soup With Broth
A discovery for the World Tour 2005. This is another Patricia Wriedt recipe. Epazote is an herb that you may or may not have access to. As I understand it, if you don't have it, just leave it out. There's some very interesting reading about Epazote if you Google it. Happy cooking!
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Units: US | Metric
- 1Saute onion in oil until be transparent.
- 2Add poblanos and corn; add tomato sauce and cook 5 minutes.
- 3Add the chicken broth, chicken bouillon, epazote and let cook for 20 minute Season to taste.
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Nutritional Facts for Mexican Poblano Soup With Broth
Serving Size: 1 (525 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 249.0
- Calories from Fat 56
- Total Fat 6.2 g
- Saturated Fat 1.0 g
- Cholesterol 0.0 mg
- Sodium 1080.2 mg
- Total Carbohydrate 43.2 g
- Dietary Fiber 5.6 g
- Sugars 5.6 g
- Protein 11.4 g