Corn Poblano Soup Recipe

Summary

CuisineCourse
Dish

Ingredients

 Poblano pepper1 Small, chopped
 Chopped onion3⁄4 Cup (12 tbs)
 Garlic2 Clove (10 gm), minced
 Butter3 Tablespoon
 Half and half1 1⁄2 Cup (24 tbs)
 Chicken bouillon cube1
 Cumin1 1⁄2 Teaspoon
 Canned cream-style corn34 Ounce (2 Cans, 17 Ounce Each)
 Cilantro2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1499 Calories from Fat 716

% Daily Value*

Total Fat 82 g125.6%

Saturated Fat 49.4 g247.1%

Trans Fat 0 g

Cholesterol 231.1 mg

Sodium 3890.1 mg162.1%

Total Carbohydrates 169 g56.3%

Dietary Fiber 14.5 g57.9%

Sugars 47.7 g

Protein 24 g48%

Vitamin A 160.1% Vitamin C 52%

Calcium 53.8% Iron 44.7%

*Based on a 2000 Calorie diet

Directions

Saute poblano, onion and garlic in butter for 10 minutes until soft.
Add remaining ingredients and salt and pepper to taste.
Cook over medium heat, stirring until thoroughly heated.
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