Cavanagh'S Cream Of Poblano Soup Recipe

Name: Cavanagh'S Cream Of Poblano Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 corn tortillas, more for garnish; 2 tablespoons flour; 1/2 teaspoon chili powder; 1 teaspoon cumin, ground; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 tablespoons canola oil; 1/2 cup onion, finely diced; 1/2 cup poblano pepper, finely diced; 1/2 teaspoon garlic, chopped; 2 tablespoons butter; 3 cups chicken stock; 1/2 cup half-and-half; 1/2 cup cooked chicken, chopped; 1/2 cup monterey jack cheese, shredded

Servings: persons

3 corn tortillas, more for garnish
2 tablespoons flour
1/2 teaspoon chili powder
1 teaspoon cumin, ground
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons canola oil
1/2 cup onion, finely diced
1/2 cup poblano pepper, finely diced
1/2 teaspoon garlic, chopped
2 tablespoons butter
3 cups chicken stock
1/2 cup half-and-half
1/2 cup cooked chicken, chopped
1/2 cup monterey jack cheese, shredded

1
Cut 3 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.
2
Place oil in stockpot over medium-high heat. Add onion, poblano pepper and garlic. Saute until onion is clear.
3
Add butter and let melt.
4
Add tortilla-flour mixture to the pan and mix to form a roux. Cook 4-5 minutes, stirring with a wire whip. Do not let mixture burn.
5
While stirring, slowly add stock, scraping down sides and bottom often.
6
Add half and half. Bring to a slow simmer and cook 7-10 minutes. Do not let soup come to a hard boil.
7
Turn off heat and let cool.
8
Add chicken before serving. Top each serving with shredded cheese and tortilla strips.

639

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 corn tortillas, more for garnish, 2 tablespoons flour, 1/2 teaspoon chili powder, 1 teaspoon cumin, ground, and more.

Yes, Cavanagh'S Cream Of Poblano Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cavanagh'S Cream Of Poblano Soup

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