- 2 12oz (350g) packages Tomato Broth
- 2 Cups of water
- 1 Teaspoon crumbled chicken stock cube
- 2 Poblano chilies (roasted, peeled, deseeded and julienned)
- 1 14oz (410g) can of Golden Corn Kennels
- ¼ Cup of tequila
Mix the Tomato Broth with the water and chicken stock, place in a saucepan and heat it for 3 minutes. Simmer for 3 minutes, add the pepper strips, Golden Corn Kennels and tequila. Simmer everything for another 2 minutes and serve.
Tip: You may add a teaspoon of cream to each plate, but do not let the soup boil. Serve with 12 oz. La Costeña Sliced Peppers