Mexican Poblano Soup With Broth |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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! 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.
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