MEXICAN POBLANO SOUP WITH BROTH
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!
Provided by Elmotoo
Categories Clear Soup
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 249.1, Fat 6.2, SaturatedFat 1.1, Sodium 1080.2, Carbohydrate 43.3, Fiber 5.7, Sugar 5.6, Protein 11.5
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