Mexican Poblano Soup With Broth
photo by Maryland Jim
- Ready In:
- 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
- Saute onion in oil until be transparent.
- Add poblanos and corn; add tomato sauce and cook 5 minutes.
- Add the chicken broth, chicken bouillon, epazote and let cook for 20 minute Season to taste.
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This soup was fantastic! I made it for a Mexican themed dinner party and it was the hit of the meal. My girlfriend, who doesn't even like any kind of peppers at all if they're not raw, loved it. I had to do without the epazote because I couldn't find it anywhere, and I omitted the boullion, because it tends to make things too salty for me. I'm definitely making this again, especially since my girlfriend has requested it.
I'm always on the hunt for light, easy midweek recipes that have great flavor but don't leave me feeling weighed down. As a chili head who loves corn, I think I found nirvana here. To peel the poblanos, I tossed them onto a high flame and let the skins blister and blacken. Tossed them into a bowl and covered that with a cloth. By the time I gathered the other ingredients, they were ready for a quick scrape and whatever was left on...added a little color and flavor to the soup. :) I used a low sodium boullion so my soup was not too salty so others may want to take that into consideration in the final seasoning. So good, I'm looking forward to making it again. Thanks Elmo!