Ingredients for 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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How to Make 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