Cream of Poblano Soup

Daily Inspiration S


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


★★★★★ 1 vote

20 Min
30 Min
Stove Top


  • 3
    corn tortillas, more for garnish
  • 2 Tbsp
  • 1/2 tsp
    chili powder
  • 1 tsp
    ground cumin
  • 1/2 tsp
  • 1/2 tsp
  • 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
  • 3 c
    chicken stock
  • 1/2 c
    half and half
  • 1/2 c
    cooked chicken, chopped
  • 1/2 c
    monterey jack cheese, shredded

How to Make Cream of Poblano Soup


  1. Cut 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.
  2. Place oil in stockpot over medium-high heat. Add onion, poblano pepper and garlic. Saute until onion is clear. Add butter and let it melt.
  3. Add 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.
  4. Turn off heat and let cool. Add chicken before serving. Top each serving with shredded cheese and tortilla strips.

Printable Recipe Card

About Cream of Poblano Soup

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

Show 4 Comments & Reviews

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