Cream of Poblano Soup

Daily Inspiration S

By
@DailyInspiration

This recipe was provided many years ago to the Houston Chronicle newspaper by Cavanagh's Restaurant - now no longer in business.

Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
20 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

3
corn tortillas, more for garnish
2 Tbsp
flour
1/2 tsp
chili powder
1 tsp
ground cumin
1/2 tsp
salt
1/2 tsp
pepper
2 Tbsp
canola oil
1/2 c
onion, finely diced
1/2 c
poblano pepper, finely diced
1/2 tsp
garlic, finely chopped
2 Tbsp
butter
3 c
chicken stock
1/2 c
half and half
1/2 c
cooked chicken, chopped
1/2 c
monterey jack cheese, shredded

Step-By-Step

1Cut three tortillas into ninths, place in a food processor and chop until fine. Add flour, chili powder, cumin, salt and pepper. Blend to the consistence of cornmeal.
2Place oil in stockpot over medium-high heat. Add onion, poblano pepper and garlic. Saute until onion is clear. Add butter and let it melt.
3Add tortilla-flour mixture to the pan and mix to form a roux. Cook 4-5 minutes, stirring with a wire whisk. Do not let mixture burn. While stirring, slowly add stock, scraping down sides and bottom often. Add half and half. Bring to a slow simmer and cook 7-10 minutes. Do not let soup come to a hard boil.
4Turn off heat and let cool. Add chicken before serving. Top each serving with shredded cheese and tortilla strips.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy