Mexican corn and rajas soup recipe

FoodsDiary By FoodsDiary

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:

  1. 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.
  2. Season with consommé. Add the broth and cook for 10 minutes. Incorporate the cream cheese and add pieces of the Oaxaca cheese. Serve hot.

 

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