Zutaten für Vincent Price Sopa Poblano Poblano Chile Soup
- Vegetable Oil
- Lean Pork
- 1 medium yellow onion, chopped
- 1 cup frozen or fresh corn kernels
- 2 poblano chiles, roasted, peeled, seeded, and chopped
- 1 medium zucchini, diced
- 1 (28 ounce) can crushed tomatoes
- 6 cups chicken stock
- 1 ripe avocado, diced
- 1/2 cup grated Parmesan cheese
- Salt to taste
- Fresh Cilantro Stem
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Zubereitung von Vincent Price Sopa Poblano Poblano Chile Soup
- Heat olive oil in a large saucepan or Dutch oven over medium heat. Add the pork and cook, stirring frequently, until browned on all sides, about 7-10 minutes.
- Add the chopped onion, corn, poblano chiles, zucchini, and crushed tomatoes to the pot. Stir to combine.
- Pour in the chicken stock. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes, or until the vegetables are tender.
- Remove from heat and stir in the diced avocado and Parmesan cheese. Season generously with salt to taste.
- Ladle the soup into bowls and garnish with fresh cilantro sprigs. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
34g
Fat
20g
Carbs
8g
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Celebrity 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Soups Stews Eggs Dairy Vegetables Mexican Easy Diabetic Dinner Party Cheese Stove Top Dietary Spicy Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Corn Peppers Novelty Taste Mood Equipment
