Cream Of Poblano Soup Recipe

Name: Cream Of Poblano Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 saute 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.

613

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 (6 inch) corn tortillas, plus more for garnish, 2 tablespoons flour, 1/2 teaspoon chili powder, 1 teaspoon ground cumin, and more.

Yes, 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.

Cream Of Poblano Soup

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