·3 large green poblano chiles, roasted and peeled
·2 tbsp. olive oil
·3 garlic cloves, finely chopped
·1/2 onion chopped
·1 can chicken broth, 14 oz
·1 can cream of mushroom soup, 10 oz
·1 can tomatoes with green chiles, 10 oz
·1 cup half and half
·8 oz. velveeta cheese, cut into large pieces
·1/2 cup fresh cilantro, chopped
·2 tbsp oregano (fresh, i think)
·1 cup fresh cheddar cheese
·crisp fried flour tortilla strips
·cilantro cumin crème, recipe follows
How to Make Tortilla soup with Cilantro and Green Chilies
- Seed and chop roasted poblanos. Heat olive oil in large pan over medium high heat. Add garlic and onion and sauté til tender, stirring constantly. Add chicken broth, chiles and cream of mushroom soup and mix well. Stir in the tomatoes with green chilies, half and half, Velveeta cheese, cilantro and oregano and cook til cheese is melted, stirring frequently.
- Simmer for 20 minutes over medium low heat, stirring occasionally. Sprinkle serving with the cheddar cheese. Top with crisp fried flour tortilla strips and/or chopped cooked chicken breast. Serve with a dollop of cilantro cumin cream and Guacamole.
- Cilantro Cumin Crème:
3 3/4 tsp. cumin seeds
1 Tbsp. coriander seeds
1 cup crème fraiche or sour cream
2 Tbsp. heavy cream
1/2 cup coarsely chopped cilantro
2 garlic cloves, minced
3 Tbsp. fresh lime juice
1 tsp. kosher salt
1/2 tsp. cracked pepper
Mix the cumin and coriander seeds in small sauté pan and toast over medium heat for 5 minutes or til seeds are aromatic and golden brown, shaking pan frequently. Remove from heat and cool.
Grand seeds in mortar with a pestle or in a spice mill. Mix the ground seeds, crème fraiche, heavy cream, cilantro garlic, lime juice, kosher salt and pepper in small bowl and mix well. Chill, covered for 30 minutes or for up to 12 hours. Makes 1 cup. Serve this cream with roast chicken, on sandwiches, or as a garnish for the above soup. This intense sauce gives a high voltage flavor kick to smoked salmon or trout.
- To roast the poblano chiles, rinse the peppers and rub each one with vegetable oil. Arrange on a broiler pan or baking sheet and broil 6 inches from heat source til skins are raked and charred, turning occasionally. Cool, peel and seed the peppers.