Mexican Poblano Soup With Broth

Total Time
30mins
Prep
10 mins
Cook
20 mins

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!

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Saute onion in oil until be transparent.
  2. Add poblanos and corn; add tomato sauce and cook 5 minutes.
  3. Add the chicken broth, chicken bouillon, epazote and let cook for 20 minute Season to taste.