Creamy Chicken Poblano Soup
Family Tested & Approved
chicken, cooked and chopped
poblano peppers, finely chopped (about 2 peppers)
corn tortillas, cut into 1 inch pieces
white hominy, undrained (30 ounces)
grape tomatoes, halved
mexican-blend cheese, shredded
Put tortillas, chili powder, cumin, and salt in food processor. Process until the consistency of cornmeal.
Heat vegetable oil in a large stockpot. Saute onions, peppers, and garlic until onions are transparent. Add butter and let it melt.
Add processed tortillas and cook 4-5 min, stirring constantly.
Slowly add chicken broth and blend tortilla mixture until smooth.
Add half and half, chicken, and hominy. Simmer 10 minutes. Do not allow to boil.
Serve over crushed tortilla chips. Top with desired toppings.