Creamy Chicken Poblano Soup

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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 votes

Serves:

8-10 people

Prep:

20 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

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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)
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

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