Creamy Chicken Poblano Soup
By
Rebecca McCright
@RebeccaM
6
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.
Rating:
☆☆☆☆☆ 0 votes0
Serves:
8-10 people
Prep:
20 Min
Cook:
15 Min
Method:
Stove Top
Ingredients
-
1 lbchicken, cooked and chopped
-
1 conions, chopped
-
1 1/2 cpoblano peppers, finely chopped (about 2 peppers)
-
2 clovegarlic, minced
-
1/4 cvegetable oil
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6corn tortillas, cut into 1 inch pieces
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1/4 cflour
-
1 tspchili powder
-
2 tspground cumin
-
4 Tbspbutter
-
6 cchicken broth
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1 1/2 chalf and half
-
1 can(s)white hominy, undrained (30 ounces)
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OPTIONAL TOPPINGS
-
1avocado, diced
-
1/2 cgrape tomatoes, halved
-
1 cmexican-blend cheese, shredded
How to Make Creamy Chicken Poblano Soup
- 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.
About Creamy Chicken Poblano Soup
Course/Dish: Chicken Soups Cream Soups
Main Ingredient: Chicken
Regional Style: Southwestern
Dietary Needs: Wheat Free
Other Tags: Quick & Easy For Kids
