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10Ingredients
60Minutes
260Calories
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Ingredients
US|METRIC
7 SERVINGS
- 10 poblano peppers (average sized)
- 1 Tbsp. butter
- 1 onion (large, peeled and chopped)
- 4 cloves garlic (minced)
- 1 cup chopped fresh cilantro
- 1 tsp. salt
- 1 tsp. ground cumin
- 48 oz. chicken broth
- 14 oz. queso (Mexican, good for melting, like "Queso Quesadilla," Asadero, Chihuahua, or even Monterey Jack, Not Queso Fresco or Panela.)
- 1 tsp. cornstarch
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories260Calories from Fat170 |
% DAILY VALUE |
Total Fat19g29% |
Saturated Fat11g55% |
Trans Fat |
Cholesterol70mg23% |
Sodium870mg36% |
Potassium290mg8% |
Protein18g |
Calories from Fat170 |
% DAILY VALUE |
Total Carbohydrate6g2% |
Dietary Fiber0g0% |
Sugars2g |
Vitamin A4% |
Vitamin C8% |
Calcium40% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Brittany 7 years ago
This soup is incredible! A definite favorite! I highly recommend straining the soup to avoid getting any seeds or poblano pieces you may have missed during cleaning. Also - I've used jack cheese vs. queso blanco as a substitute and it turned out well.