Cavanaghs In Webster Cream Of Poblano Soup |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Restaurant closed a while ago - but the Cream of Poblano Soup recipe lives on!! It was located in Webster, TX. Ingredients:
3 6 inch corn tortillas |
2 t flour |
1/2 t chili powder |
1 t cumin |
1/2 t salt |
1/2 t pepper |
2 t canola oil |
1/2 c finely diced onion |
1/2 c seeded & finely diced poblano pepper |
1/2 t chopped garlic |
2 t butter |
3 c chicken stock |
1/2 c half&half |
1/8 c roasted chicken finely chopped or shredded |
1/2 c monterrey jack cheese shredded |
Directions:
1. Cut 3 tortillas into ninths.
2. Place in food processor w/ flour, chili, cumin, s&p - finely chop - think cornmeal consistency.
3. Place oil in stockpot over medium high heat.
4. Add onion, 1/2 c poblano pepper & garlic.
5. Saute until onion is clear.
6. Add butter and let melt.
7. Add tortilla-flour mixture to the pan and mix to form a roux.
8. Cook 4-5 minutes, stirring constantly w/ wire whip - cannot let it burn.
9. While stirring, slowly add chicken stock - scrape sides & bottom often - cannot let it burn.
10. Add half& half.
11. Bring to a slow simmer for 7-10 minutes.
12. Do not let soup come to a hard boil.
13. Turn off heat and let mixture cool a bit.
14. Add chicken before serving.
15. Top each serving w/ shredded cheese & tortilla strips or crumbles.
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