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Nutrition Facts
Serving Size 308 g
(Approx. 8 Servings)
Amount Per Serving
Calories 230 Calories From Fat 140
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 580 mg 24%
Total Carbohydrate 30 g 10%
Dietary Fiber 6 g 24%
Sugars 2 g
Protein 6 g
Vitamin A 10% • Iron 4%
Vitamin C 70% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Hatch Poblano Tortilla Soup

Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

2 Tbsp olive oil
1 medium yellow onion, medium diced
1 large garlic clove, minced
2 medium poblano peppers, seeds and stem removed, medium diced
1 large green bell pepper, seeds and stem removed, medium diced
1 cup(s) mild roasted Hatch green chilies, peeled, seeds and stems removed, rough chopped
2 Tsp Mi Tienda All Purpose Seasoning
6 Oz H-E-B Restaurant Style Tortilla Strips
6 cup(s) Central Market Organics Chicken Broth
1/2 cup(s) cilantro, rough chopped
2 medium limes, juiced
1/2 cup(s) heavy cream
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Instructions

1
Place a large pot over medium heat. Add olive oil followed by onions, garlic, poblanos and green bell peppers. Sauté 8 to 10 minutes until softened and onions are translucent.
2
Add roasted Hatch chilies, all purpose seasoning, and tortilla strips, and cook until chips are softened, about 5 minutes.
3
Pour in chicken broth and bring to a boil. Add cilantro, reduce heat to low and carefully blend with an immersion blender (or place in a stand blender and process until smooth). If using a stand blender, return soup to pot after blending.
4
Stir in lime juice and heavy cream until well combined. Adjust seasoning with salt if desired. Garnish with shredded cheese, tortilla strips or a dollop of sour cream.
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