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Poblano Corn Tortilla Soup
Crunchy tortilla chips soak up the flavorful broth in this
Poblano Corn Tortilla Soup
garnished with cilantro, lime and Queso Oaxaca
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Course:
Main Course, Soup
Cuisine:
Mexican, Soups, Stews, Chowders, Vegetarian
Keyword:
Broth Based Soup, vegetarian
Ingredients
1
tbsp.
lard or vegetable oil
1/2
yellow onion
sliced thin
1
tbsp.
garlic
minced
1
7 oz.
can fire roasted green chilies
3
cups
Poblano chili
quartered, seeded, cut into thin strips
2
cups
fresh corn
cut off the cob
8
cups
chicken broth
1
tsp.
salt
1-2
pinch
cumin
1
small
corn tortilla
crumbled
1/4
cup
fresh cilantro
rough chopped
Thick tortilla chips, cilantro, Queso Oaxaca and lime
for serving
Instructions
Sauté onion and garlic in lard or vegetable oil over medium heat for about 3 minutes.
Add can of fire roasted green chilies with juice.
Add sliced poblano peppers and sauté another 3-5 minutes until softened.
Add corn, chicken broth, salt, cumin and cilantro. Bring to a simmer.
Slowly stir in crumbled corn tortilla and continue to simmer on medium low for at least 30 minutes.
Ladle over 4-5 thick style tortilla chips and top with Queso Oaxaca or Monterrey Jack cheese, more cilantro and a squeeze of lime.