Vermicelli with Poblano

A "dry" fideo (vermicelli) soup. Vermicelli noodles, along with red rice, are everyday fare on Mexican tables.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 4  tablespoons  cooking oil
• 1  medium  white onion, in slices
• 1  clove garlic, minced
• 3  toasted peeled seeded and deveined poblano chiles, in strips (rajas)
• 1 (400 g) can canned corn niblets, drained
• 1  chicken bouillon cubes or  salt
• 2  cups water
• 1 (200 g) package  vermicelli, fried until golden brown and excess oil drained
• 3⁄4 cup half-and-half cream (or media crema)

Directions

1. Heat oil and fry onion slices, garlic, poblano strips and corn niblets.
2. Add the bouillon cube or salt, the water and the pre-fried vermicelli.
3. Let liquid consume and take away from stove.
4. Add the half-and- half cream and serve immediately.
5. Canned or frozen ready-to-use poblanos may be used to save time and labor.