Mexican Poblano Soup With Broth
30 mins (prep 10, cooking 20)
12 ingredients
4 servings
A discovery for the World Tour 2005. This is another Patricia Wriedt recipe. Epazote is an herb that you may or may not have access to. As I understand it, if you don't have it, just leave it out. There's some very interesting reading about Epazote if you Google it. Happy cooking!

Categories:  peppers , <-30-mins , easy , 3-steps-or-less , north-american , mexican , clear-soup , soups-&-stews , vegetable , corn , time-to-make ,
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Serving Size (304.28 g)
Servings 4
Amount per Serving
Calories 365.52 Calories from Fat 134.19
% Daily Value *
Total Fat 14.91g 91.76%
Saturated Fat 3.35g 67.02%
Trans Fat 0.1g %
Cholesterol 158.52mg 211.36%
Sodium 612.96mg 102.16%
Total Carbohydrate 4.73g 6.31%
Dietary Fiber 0.97 g 15.45%
Sugars 2.67 g %
Protein 53.83g 430.68%
Vitamin A 343.99IU% Vitamin C 4.33mg%
Calcium 35.01mg% Iron 2.94mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
poblano chiles, corn kernels, medium onion, chicken bouillon, salt and pepper