Restaurant-Style Cheesy Poblano Pepper Soup Recipe

Name: Restaurant-Style Cheesy Poblano Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (6 inch) corn tortillas; 2 tablespoons all-purpose flour; 1/2 teaspoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 2 tablespoons vegetable oil; 1/2 cup chopped onion; 1/2 cup fresh poblano chile pepper, seeded and minced; 1/2 teaspoon minced garlic; 2 tablespoons margarine; 2 cups chicken stock; 1/2 cup half-and-half; 1/8 cup cooked and chopped chicken; 1/2 cup shredded Monterey Jack cheese; 1/2 cup fresh poblano chile pepper, seeded and chopped; 6 (6 inch) corn tortillas, cut into strips and toasted for garnish

Servings: persons

3 (6 inch) corn tortillas
2 tablespoons all-purpose flour
1/2 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons vegetable oil
1/2 cup chopped onion
1/2 cup fresh poblano chile pepper, seeded and minced
1/2 teaspoon minced garlic
2 tablespoons margarine
2 cups chicken stock
1/2 cup half-and-half
1/8 cup cooked and chopped chicken
1/2 cup shredded Monterey Jack cheese
1/2 cup fresh poblano chile pepper, seeded and chopped
6 (6 inch) corn tortillas, cut into strips and toasted for garnish

1
Cut the corn tortillas into ninths, place into a food processor and chop until fine. Add the flour, chili powder, cumin, salt and pepper. Blend until tortillas become the consistency of cornmeal. Set aside.
2
In a large pot over medium heat, combine the oil, onion, 1/2 cup poblano chile peppers and garlic and saute for 5 minutes, or until onions are translucent. Add the butter or margarine and allow it to melt. Add the ground tortilla mixture to the pot and stir well with a wire whip to form a roux. (Note: Do not let it burn.)
3
While stirring, slowly add the chicken stock. Make sure to scrape the sides and bottom of the pot. Add the half-and-half, bring to a slow simmer and cook for 7 to 10 minutes. (Note: Do not let soup come to a hard boil.)
4
Turn off heat and allow soup to cool slightly. Stir in the chicken before serving. Top each serving with the cheese, poblano chile peppers and tortilla strips for garnish.

591

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 17 ingredients. The key ingredients include: 3 (6 inch) corn tortillas, 2 tablespoons all-purpose flour, 1/2 teaspoon chili powder, 1 teaspoon ground cumin, and more.

Yes, Restaurant-Style Cheesy Poblano Pepper 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.

Restaurant-Style Cheesy Poblano Pepper Soup

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