Cream of Poblano Soup
Mexican style soup thickened with corn tortillas flavored with poblano pepper topped with cheese and crispy tortilla strips.
Ingredients
| 3 |
corn tortillas (6-inch)
|
* | |
| 2 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
chili powder
|
|
| 1 | teaspoon |
cumin
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
canola oil
|
|
| ½ | cup |
onions
finely diced |
|
| ½ | cup |
poblano peppers
finely diced |
* |
| ½ | teaspoon |
garlic
minced |
|
| 2 | tablespoons |
butter
|
|
| 2 | cups |
chicken broth
|
|
| ½ | cup |
light cream (half&half)
|
|
| ¼ | cup |
chicken
roasted, chopped |
|
| ½ | cup |
monterey jack cheese
shredded |
Directions
Cut the corn tortillas into ninths, place in a food processor and chop until fine.
Add flour, chili powder, cumin, salt and pepper.
Blend until the tortillas become the consisitency of cornmeal.
Place the canola oil in a stockpot on medium-high heat.
Add onions, peppers and garlic. Sauté until onions are clear.
Add butter and let melt. Add tortilla-flour mixture to the pan and mix to form a roux, stirring with a wire whip.
Do not let it burn.
While stirring, slowly add the chicken stock.
Make sure to scrape the sides and bottom.
Add the half-and-half.
Bring to a slow simmer and cook for 7 to 10 minutes.
Do not let soup come to a hard boil.
Turn off heat and let cool.
Add the roasted chopped chicken meat to the stockpot before serving.
Top each serving with shredded Monterrey Jack cheese, diced poblano pepper and crisply fried tortilla strips.
Nutrition Facts
Serving Size 213g (7.5 oz)
