Mexican corn and rajas soup recipe
Ingredients to make Mexican Corn and Rajas Soup:
- 190 grams of cream cheese
- 2 tablespoons of Butter
- ¼ onion unit (finely chopped)
- 1 cup of corn kernels
- 3 units of Chile poblano (roasted and deveined)
- 1 dessert spoon of cornstarch
- 4 cups of tomato puree
- 8 cups of chicken broth
- 1 teaspoon chicken bouillon powder
- 1 pinch of pepper
How to make Mexican corn and rajas soup:
- Sauté the onion and corn kernels in the butter, when they are transparent add the slices, the tomato puree and the cornstarch previously hydrated in a teaspoon of water.
- Season with consommé. Add the broth and cook for 10 minutes. Incorporate the cream cheese and add pieces of the Oaxaca cheese. Serve hot.
