Roasted Poblano-Tomato Soup

3.5
(2) 2 Reviews
Prep Time
30
min.
Total Time
30
min.
Servings

5 servings

This easy recipe starts with a couple of cans of condensed tomato soup—and results in a comfort food classic!

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What You Need

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Make It

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  • 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.

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.

Servings

  • 5 servings

Nutritional Information

Serving Size 5 servings
AMOUNT PER SERVING
Calories 140
% Daily Value
Total fat 5g
Saturated fat 2g
Cholesterol 10mg
Sodium 750mg
Carbohydrate 24g
Dietary fiber 3g
Sugars 11g
Protein 3g
   
Vitamin A 15 %DV
Vitamin C 35 %DV
Calcium 4 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • Huckabeee |

    This was really delicious! Beautiful that it is diet friendly. I did make a few small adjustments. I added 1/4 cube of chicken boullion & sprinkled in some red pepper flakes for an extra kick (all about the SPICY). I make this quite often.

  • rolllin_hard |

    this was a little spicyier than I thought it would be, but wasn't bad.

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