Sopa poblana con elote y champiñones

Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, Sopa poblana con elote y champiñones. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Sopa poblana con elote y champiñones is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They're nice and they look wonderful. Sopa poblana con elote y champiñones is something that I've loved my whole life.

Many things affect the quality of taste from Sopa poblana con elote y champiñones, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sopa poblana con elote y champiñones delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sopa poblana con elote y champiñones is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sopa poblana con elote y champiñones estimated approx 20 min..

To get started with this particular recipe, we have to first prepare a few components. You can cook Sopa poblana con elote y champiñones using 12 ingredients and 6 steps. Here is how you can achieve it.

Una sopa muy rica y fácil de hacer.

Ingredients and spices that need to be Make ready to make Sopa poblana con elote y champiñones:

1. 1/2 cebolla
2. 2 dientes ajo
3. 250 g champiñones
4. 1 taza elote
5. 1 1/2 tazas rajas de chile poblano (frescas o congeladas)
6. al gusto Chipotle
7. 1 ramo epazote
8. 1 cajita puré de tomate
9. 1 litro caldo de pollo o verduras
10. 2 cucharadas aceite cocina
11. Sal y pimienta
12. 1 cubo consomé de pollo o verduras

Steps to make to make Sopa poblana con elote y champiñones

1. Pica la cebolla en cubitos.
2. En una olla pon a calentar un poco de aceite, unas dos cucharadas, añade la cebolla, una vez acitronada añade los dientes de ajo y las rajas de chile poblano, deja cocinando por unos 5 minutos.
3. Añade el elote, mezcla.
4. Ahora añade los champiñones, fríe por unos minutos para que se integre todo, sazona con un poco de sal y pimienta.
5. Añade el caldo, mueve un poco para que no se pegue. Cuando hierva añade el puré de tomate, epazote, chipotle y consomé en polvo. Tapa y deja que se cocine unos 5 a 10 minutos. Prueba y si hace falta añade más sal o consomé.
6. Listo, sirve con cubos de queso fresco o panela. Disfruta.

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