10Ingredients
200Calories
25Minutes

Tomato soup is a traditional and nostalgic meal that takes us back to winter days. Coming in from playing outside, mom would sit us down for a healthy and belly-warming meal of tomato soup. This recipe for Tomato Soup with Poblano Peppers, Corn, and Chicken kicks up that nostalgic bowl of goodness. The soup for two calls for tomatoes, onions, garlic, water, vegetable oil, poblano peppers, chicken, corn, and mozzarella cheese.

Ingredients

  • 3 tomatoes
  • 1 piece onion
  • 1 clove garlic
  • 1 cup water
  • 1 teaspoon vegetable oil
  • 2 poblano peppers
  • 1/3 cup chicken
  • 1/3 cup corn
  • mozzarella
  • cheese

Directions

  1. Blend the tomatoes, onion, and garlic with the water or chicken broth in a blender.
  2. Heat the vegetable oil in a skillet and add the blended mixture, allowing it to bubble for 6 minutes until it becomes thicker and changes in color.
  3. Stir in the poblano pepper strips, corn, and chicken. Cook for 5 minutes.
  4. Serve along with panela cheese, if desired.
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NutritionView more

200Calories
Sodium6%DV140mg
Fat14%DV9g
Protein27%DV14g
Carbs6%DV17g
Fiber12%DV3g

PER SERVING *

Calories200Calories from Fat80
% DAILY VALUE*
Total Fat9g14%
Saturated Fat3.5g18%
Trans Fat0g
Cholesterol40mg13%
Sodium140mg6%
Potassium680mg19%
Protein14g27%
Calories from Fat80
% DAILY VALUE*
Total Carbohydrate17g6%
Dietary Fiber3g12%
Sugars8g16%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Barbara L. 1 Jun 2015
I like to garnish this soup with fried corn tortilla strips. Lay a thickness of three corn tortillas on a cutting board. Cut through the layers making strips about ¼ inch wide. Heat corn oil in a skillet to medium heat. Fry and drain the strips on absorbent paper. While still warm, lay them on top of individual bowls of soup!