“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.”
READY IN:
55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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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