🫙 From the Spice Rack
Mexacali Corn Soup
1 poblano pepper 1 tablespoon olive oil 1 medium onion -- chopped 1 potato -- peeled and chopped 2 1/2 cups warm water 14 1/2 ounces low-sodium fat-free chicken broth -- or vegetab...
maineasy
Ingredients8 items
Ingredients
- 1poblano pepper
- 1tablespoonolive oil
- 1medium onion -- chopped
- 1potato -- peeled and chopped
- 21/2 cups warm water
- 141/2 ounces low-sodium fat-free chicken broth -- or vegetable
- 3cupcorn kernels -- preferably fresh
- 6ouncesoft tofu
Directions
- 1
1 poblano pepper 1 tablespoon olive oil 1 medium onion -- chopped 1 potato -- peeled and chopped 2 1/2 cups warm water 14 1/2 ounces low-sod
- 2
Roast pepper on oven rack for 15 minutes or until skin blisters
- 3
Wrap pepper in a paper towel or put in a paper bag and set aside for 10 minutes
- 4
2) Meanwhile, heat the oil in a large saucepan
- 5
Add the onion and potato
- 6
saute for 5 minutes
- 7
Add the water, broth, and salt
- 8
cover and simmer for 15 minutes