Creamy Chicken Poblano Soup Recipe

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Creamy Chicken Poblano Soup

Rebecca McCright

By
@RebeccaM

My family loves taco soup, so I have been looking for a Mexican-style chicken soup that they would love just as much. This was a hit! Being a gluten-free family, I use garbanzo flour instead of wheat flour.


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Rating:

Serves:

8-10 people

Prep:

20 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1 lb
chicken, cooked and chopped
1 c
onions, chopped
1 1/2 c
poblano peppers, finely chopped (about 2 peppers)
2 clove
garlic, minced
1/4 c
vegetable oil
6
corn tortillas, cut into 1 inch pieces
1/4 c
flour
1 tsp
chili powder
2 tsp
ground cumin
4 Tbsp
butter
6 c
chicken broth
1 1/2 c
half and half
1 can(s)
white hominy, undrained (30 ounces)

OPTIONAL TOPPINGS

1
avocado, diced
1/2 c
grape tomatoes, halved
1 c
mexican-blend cheese, shredded

Directions Step-By-Step

1
Put tortillas, chili powder, cumin, and salt in food processor. Process until the consistency of cornmeal.
2
Heat vegetable oil in a large stockpot. Saute onions, peppers, and garlic until onions are transparent. Add butter and let it melt.
3
Add processed tortillas and cook 4-5 min, stirring constantly.
4
Slowly add chicken broth and blend tortilla mixture until smooth.
5
Add half and half, chicken, and hominy. Simmer 10 minutes. Do not allow to boil.
6
Serve over crushed tortilla chips. Top with desired toppings.

About this Recipe

Course/Dish: Chicken Soups, Cream Soups
Main Ingredient: Chicken
Regional Style: Southwestern
Dietary Needs: Wheat Free
Other Tags: Quick & Easy, For Kids