Sopa de Elote con Rajas de Poblano

Roast the Poblano chiles over an open flame, under a broiler, or on a comal until the skin is completely charred and blistered. Place the hot Poblano chiles into a plastic bag or covered bowl for 15 minutes to steam.

Once cooled, peel the skin from the Poblano chiles, remove the stems and seeds, and cut the flesh into thin strips (rajas). Set aside the poblano rajas.

Finely dice the White onion and mince the Garlic cloves.