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Nutrition Facts
Serving Size 1 (439g) Recipe makes 4 servings
Calories 180
Calories from Fat 50		(27%)
Amount Per Serving		%DV
	Total Fat 5.6g	8%
	Saturated Fat 1.0g	4%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1096mg		45%
Potassium 697mg		19%
Total Carbohydrate 27.4g		9%
	Dietary Fiber 3.6g	14%
	Sugars 5.6g
Protein 8.8g		17%
detailed view... how is this calculated?

Mexican Poblano Soup With Broth

Recipe #139206 | 30 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Elmotoo
Sep 28, 2005

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!

SERVES 4 (change servings and units)

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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Browse similar recipes by category

Course > Soups > Clear
Main Ingredient > Vegetables > Corn
Main Ingredient > Vegetables > Peppers
Cuisine > North American > Mexican
Preparation > Time to Make > < 30 mins
Preparation > Simple > 3 or Less Steps

Featured Reviews for This Recipe

From: Cluich

On Oct 26, 2009

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.

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From: punkarooni

On Oct 11, 2007

We loved this soup even though I didn't have enough chiles. It was even better the next day!

1 person found this review helpful

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From: justcallmetoni

On Aug 11, 2006

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!