Poblano soup with broth (mexican)

Yield: 4 Servings

Measure Ingredient
2 eaches Chiles poblanos (peeled)
4 cups Or 5 cups chicken broth
2 eaches Corn grains
1 cup Tomato sauce
1 medium Onion
1 teaspoon Epazote (optional)
1 teaspoon Chicken broth cubes
\N \N Vegetable oil
\N \N Salt and pepper

Saute onion until be transparent, add poblanos and corn grains, add tomato sauce and cook; add the chicken broth and chicken broth cube, epazote and let cook for 20 min. Patricia Wriedt.

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