Creamy Chicken Poblano Soup

Name: Creamy Chicken Poblano Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8-10 people
Cuisine: Southwestern
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

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By Rebecca McCright
@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.

Rating:

☆☆☆☆☆ 0 votes0

Serves:

8-10 people

Prep:

20 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

Add to Grocery List

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

How to Make Creamy Chicken Poblano Soup

Step-by-Step

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.