Directions:
- Cut three tortillas into ninths; place in food processor and chop until fine.
- Add flour,chili powder, cumin, salt, and pepper; blend to the consistency of cornmeal.
- Place oil in stockpot over medium high heat; add onion, 1/2 cup poblano pepper, and garlic and sauté until the onion is transparent.
- Add butter and let it melt.
- Add tortilla-flour mixture to the pan and mix to form a roux.
- Cook 4-5 minutes stirring constantly with a whisk- do not let mixture burn.
- While stirring, slowly add broth, 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.
- Turn off heat and let cool a bit.
- Add chicken before serving.
- Top each serving with shredded cheese, diced poblano pepper and tortillas strips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 197.79 Kcal (828 kJ) | ||
| Calories from fat | 133.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.78g | 23% | |
|---|---|---|---|
| Cholesterol | 29.44mg | 10% | |
| Sodium | 651.77mg | 27% | |
| Potassium | 193.92mg | 4% | |
| Total Carbs | 10.04g | 3% | |
| Sugars | 0.95g | 4% | |
| Dietary Fiber | 1.42g | 6% | |
| Protein | 6.28g | 13% | |
| Vitamin C | 18.9mg | 32% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.5mg | 3% | |
| Calcium | 156.3mg | 16% | |
| Amount Per 100 g | |||
| Calories | 115.88 Kcal (485 kJ) | ||
| Calories from fat | 77.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.66g | 23% | |
|---|---|---|---|
| Cholesterol | 17.25mg | 10% | |
| Sodium | 381.85mg | 27% | |
| Potassium | 113.61mg | 4% | |
| Total Carbs | 5.88g | 3% | |
| Sugars | 0.56g | 4% | |
| Dietary Fiber | 0.83g | 6% | |
| Protein | 3.68g | 13% | |
| Vitamin C | 11.1mg | 32% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.3mg | 3% | |
| Calcium | 91.6mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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