mexican

Roasted Poblano and Corn Soup with Crispy Tortilla Strips

Name: Roasted Poblano and Corn Soup with Crispy Tortilla Strips
Yield: 1 serving
Cuisine: mexican
Ingredients: 126 g roasted poblano pepper, diced; 178 g corn kernels; 94 g yellow onion, diced; 6 g garlic, minced; 440 g vegetable broth; 31 g Mexican crema; 48 g corn tortillas, cut into strips; 15 g vegetable oil; 26 g queso fresco, crumbled; 10 g lime juice; 2 g salt; 1 g black pepper

This roasted dish pairs roasted poblano pepper, diced with corn kernels, corn tortillas, cut into strips and yellow onion, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

21 g Protein

77 g Carbohydrates

30 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

126g roasted poblano pepper, diced 39 kcal
178g corn kernels 153 kcal
94g yellow onion, diced 38 kcal
6g garlic, minced 9 kcal
440g vegetable broth 26 kcal
31g Mexican crema 64 kcal
2 piece (48g) corn tortillas, cut into strips 105 kcal
15g vegetable oil 133 kcal
26g queso fresco, crumbled 78 kcal
10g lime juice 3 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

yellow oniongarlicvegetable oil
In a pot over medium heat, warm oil and saute onion 3 minutes until translucent. Add garlic and cook 30 seconds.
roasted poblano peppervegetable broth
Stir in roasted poblano and corn; cook 2 minutes. Add broth and bring to a simmer for 6-8 minutes.
Blend about half the soup (carefully) and return it to the pot for a creamy texture, or mash with a potato masher.
Mexican cremalime juicesaltblack pepper
Stir in crema and lime juice; season with salt and black pepper and heat gently without boiling.
corn tortillasqueso fresco
Top with crispy tortilla strips and crumbled queso fresco.