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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Poblano peppers are a mild Mexican pepper and this soup showcases them beautifully! This is a delicious, rich soup that will transport you to old Mexico! Originally published in a 1995 newspaper food section, from Cavanaugh's Restaurant in Webster, Texas. Ingredients:
3 (6 inch) corn tortillas, plus more for garnish |
2 tablespoons flour |
1/2 teaspoon chili powder |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 tablespoons vegetable oil |
1/2 cup finely diced onion |
1/2 cup finely diced poblano pepper, plus more for garnish |
1/2 teaspoon minced garlic |
2 tablespoons butter |
3 cups chicken broth |
1/2 cup half-and-half |
2 ounces cooked chicken, chopped (1/4 cup) |
1/2 cup shredded monterey jack cheese |
Directions:
1. Cut three tortillas into ninths; place in food processor and chop until fine.
2. Add flour,chili powder, cumin, salt, and pepper; blend to the consistency of cornmeal.
3. Place oil in stockpot over medium high heat; add onion, 1/2 cup poblano pepper, and garlic and sauté until the onion is transparent.
4. Add butter and let it melt.
5. Add tortilla-flour mixture to the pan and mix to form a roux.
6. Cook 4-5 minutes stirring constantly with a whisk- do not let mixture burn.
7. While stirring, slowly add broth, scraping down sides and bottom often.
8. Add half and half, bring to a slow simmer and cook 7-10 minutes.
9. Do not let soup come to a hard boil.
10. Turn off heat and let cool a bit.
11. Add chicken before serving.
12. Top each serving with shredded cheese, diced poblano pepper and tortillas strips.
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