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  • Cream Of Poblano Soup

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    Cream Of Poblano Soup
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 x Corn tortillas (6-inch)
    • 2 Tbsp. Flour
    • 1/2 tsp Chili pwdr
    • 1 tsp Cumin
    • 1/2 tsp Salt
    • 1/2 tsp Black pepper
    • 2 Tbsp. Canola oil
    • 1/2 c. Onion, finely diced
    • 1/2 c. Poblano peppers, fine dice
    • 1/2 tsp Garlic, chopped
    • 2 Tbsp. Butter
    • 2 c. Chicken stock
    • 1/2 c. Half-and-half
    • 1/8 c. Roasted & minced chicken
    • 1/2 c. Monterrey Jack cheese, (shredded)

    Directions

    1. Cut the corn tortillas into ninths, place in a food processor and chop till fine. Add in flour, chili pwdr, cumin, salt and pepper. Blend till the tortillas become the consisitency of cornmeal.
    2. Place the canola oil in a stockpot on medium-high heat. Add in onions, peppers and garlic. Saute/fry till onions are clear. Add in butter and let heat. Add in tortilla-flour mix to the pan and mix to create a roux, stirring with a wire whip. Don't let it burn. While stirring, slowly add in the chicken stock. Make sure to scrape the sides and bottom. Add in the half-and-half.
    3. Bring to a slow simmer and cook for 7 to 10 min. Don't let soup come to a hard boil. Turn off heat and let cold. Add in the roasted minced chicken meat to the stockpot before serving. Top each serving with shredded Monterrey Jack cheese, diced poblano pepper and crisply fried tortilla strips.
    4. restaurant.

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