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By Chef Tweaker
Added September 04, 2009 | Recipe #388822
Showing 1-2 of 2
on April 30, 2013
This is a great and tasty soup! Love the roasting of the poblano, onion and garlic - I think it really added a lot to the flavor. I used Mexican oregano instead of the epazote. The chili powder (mine was hot) and squeeze of lime were a great finishing touch for the soup. Thanks for sharing the recipe!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Sydney Mike
on May 26, 2011
Followed the recipe with one exception ~ Since my vegetarian son & DIL were at the table, I made it with a homemade vegetable stock rather than with chicken broth! Even found the epazote at a local Mexican market, so that was no problem! I did use the green pepper, but that was an "either/or" kind of thing! Anyway, it made for a very tasty corn soup, not like some we've had, for sure, but certainly worthy of being made again! Thanks for posting the recipe! [Tagged & made in Please Review My Recipe]people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (471 g)
Servings Per Recipe: 4