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


Add to Grocery List

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


  • 1Cut 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.
  • 2Place oil in stockpot over medium-high heat. Add onion, poblano pepper and garlic. Saute until onion is clear. Add butter and let it melt.
  • 3Add 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.
  • 4Turn 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

9 Satisfying Soup Recipes For Tonight's Dinner

9 Satisfying Soup Recipes for Tonight's Dinner

Kitchen Crew @JustaPinch

Add homemade soup to your weekly winter menu. Here are 9 satisfying soup recipes perfect for tonight's dinner.

14 Comforting Crock Pot Soup Recipes

14 Comforting Crock Pot Soup Recipes

Kitchen Crew @JustaPinch

There’s no better way to warm up on a chilly night than with a delicious cup of soup! Especially when your crock pot does all the work. Check out these...