Cheese Soup

Caldillo-de-queso-2

Poblano peppers are rich in vitamin C, which boosts immune system health, vitamin A, which promotes good eyesight, and antioxidants

Ingredients

  • 5 poblano peppers (grilled, stemmed, seeded, cored and cleaned)
  • 3 potatoes, peeled and cut in cubes
  • ½ of an onion, finely chopped
  • 3 TBSP Nutrioli®
  • 7 oz. Chihuahua cheese (cubed)
  • 6 cups (48-oz. carton or 49-oz. can) chicken broth
  • Salt to taste
  • Chicken bouillon powder
    Valor nutritivo por porción

  • 295 kcal
  • 18g Fats
  • 13g Proteins
  • 16g Carbohydrates

Directions

  1. Cut chili peppers in cubes and set aside.
  2. Heat 3 tablespoons of Nutrioli® in a pot and sauté onions until translucent. Add potatoes and chili peppers. Sauté for 5 minutes and then add chicken stock. Boil for 45 minutes or until potatoes are soft. Season to taste with salt and chicken bouillon powder.
  3. Five minutes prior to serving, add cubes of cheese, let melt and serve immediately.


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