Mexican Corn Soup with Poblano Rajas

Ingredients

• 100 g cream cheese
• 2 tablespoons butter
• 1 cup Oaxaca cheese
• 1/4 onion, finely chopped
• 1 cup corn kernels
• 3 poblano peppers, roasted, deveined, and sliced into strips
• 1 tablespoon cornstarch dissolved in 1/4 cup cold water
• 2 cups tomato purée
• 5 cups chicken broth
• Chicken bouillon powder, to taste
• Pepper to taste

Preparation

1. Sauté the onion in the butter; once translucent, add the corn, poblano strips, tomato purée, and dissolved cornstarch.
2. Season with chicken bouillon and mix well.
3. Add the chicken broth and cook for 10 minutes.
4. Stir in the cubed cream cheese and pieces of Oaxaca cheese.
5. Serve hot as soon as the cheese starts to melt.