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Main dishes

Roasted Poblano-Tomato Soup

Roasted Poblano-Tomato Soup recipe
photo by:kraft
time
prep:
30 min
total:
30 min
servings
total:
5 servings
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What You Need

2
cans  (10-3/4 oz. each) condensed tomato soup
2
 poblano chiles, roasted, stemmed and seeded
2
 soup cans water
2
 corn tortillas (6 inch), thinly sliced
2
Tbsp.  KRAFT Zesty Italian Dressing
1/4
cup  BREAKSTONE'S or KNUDSEN Sour Cream

Make It

BLEND soup and chiles in blender until smooth; pour into saucepan. Stir in water. Bring to boil on medium heat; simmer on low 5 min. or until heated through.

COOK tortilla strips and dressing in skillet on medium heat 5 min. or until crisp, stirring frequently.

SERVE soup topped with sour cream and tortilla strips.

Kraft Kitchens Tips

Food Facts
Poblano chiles are dark green chiles with a mild to moderate flavor. About 3 inches wide and 4 to 5 inches long, they taper from top to bottom in a triangular shape. They are best known for their use in chiles rellenos.
Shortcut
No time for tortilla strips? Sprinkle each serving with crushed RITZ Crackers or serve with RITZ Crackers.
How to Roast Peppers
Preheat broiler. Place whole bell peppers or large chile peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until peppers are cooled. Remove peppers from bag. Peel away blackened skins with small knife; discard skins. Cut peppers lengthwise in half; remove and discard seeds. Use roasted peppers as directed in recipe.
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