Creamy Poblano Soup Recipe

Name: Creamy Poblano Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 (6 inch) corn tortillas; 6 tablespoons flour; 1 1/2 teaspoons chili powder; 1 1/2 teaspoons cumin; 1 1/2 teaspoons ground coriander; 1 1/2 teaspoons salt; 1 1/2 teaspoons pepper; 1 onion, coarsely chopped; 5 poblano chiles or 5 pasilla chilies, coarsely chopped seeds removed; 1 jalapeno, cut into chunks; 1 1/2 teaspoons garlic, minced; 3 slices butter; 3 -5 lbs chicken breasts; 4 chicken bouillon cubes; 1 -2 cup carrot, coarsely chopped; 1 -2 cup celery, coarsely chopped; 2 cups half-and-half; monterey jack cheese; tortilla chips

Servings: persons

10 (6 inch) corn tortillas
6 tablespoons flour
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 onion, coarsely chopped
5 poblano chiles or 5 pasilla chilies, coarsely chopped seeds removed
1 jalapeno, cut into chunks
1 1/2 teaspoons garlic, minced
3 slices butter
3 -5 lbs chicken breasts
4 chicken bouillon cubes
1 -2 cup carrot, coarsely chopped
1 -2 cup celery, coarsely chopped
2 cups half-and-half
monterey jack cheese
tortilla chips

1
In stock pot place chicken, bullion, carrots, celery and 10-12 cups water. Boil until chicken is done.
2
While chicken is boiling blend the corn tortillas. Add flour, chili powder, cumin, coriander, salt, and pepper, blend until mix is consistency of corn meal. Set aside.
3
Saute onion, poblanos, jalapeno, and garlic in some olive oil until onions are soft and clear.
4
Saving the stock pot water, strain out the carrots and celery. Blend these with the sauteed ingredients.
5
Melt butter in large sauce pan and whisk tortilla blend and a few cups of stock water. Stir for 3-4 minutes being careful not to let it scorch. Add to blended vegetables in a crock pot.
6
Stir in remaining chicken stock and whisk until smooth. Add half-and-half.
7
Shred chicken and add to crock pot.
8
Warm in crock pot (do not let it boil) for at least two hours.
9
Serve with cheese chips and sour cream.
10
Leftovers freeze well.

782

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 19 ingredients. The key ingredients include: 10 (6 inch) corn tortillas, 6 tablespoons flour, 1 1/2 teaspoons chili powder, 1 1/2 teaspoons cumin, and more.

Yes, Creamy 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.

Creamy Poblano Soup

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