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!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  poblano chiles (peeled)
• 4  cups chicken broth
• 2  cups corn kernels
• 1  cup tomato sauce
• 1  medium onion
• 1  teaspoon epazote (optional)
• 1  teaspoon chicken bouillon
• 1  tablespoon  vegetable oil
•  salt and pepper

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.