Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cavanagh's Cream of Poblano Soup Recipe
    Lost? Site Map

    Cavanagh's Cream of Poblano Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Nancy's Pantry's Note:

    This recipe appeared in the Houston Chronicle years ago and was submitted by a local restaurant, Cavanagh's, in Webster, Texas (a suburb of Houston).

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 2
      Place oil in stockpot over medium-high heat. Add onion, poblano pepper and garlic. Saute until onion is clear.
    3. 3
      Add butter and let melt.
    4. 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. 5
      While stirring, slowly add stock, scraping down sides and bottom often.
    6. 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. 7
      Turn off heat and let cool.
    8. 8
      Add chicken before serving. Top each serving with shredded cheese and tortilla strips.

    Browse Our Top < 60 Mins Recipes

    Ratings & Reviews:

    • on April 26, 2013

      45

      This was tasty and different, like a mexican chowder. Because I'm vegetarian, I used corn and black beans instead of chicken and it worked well. Next time I'll omit the extra salt.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 04, 2012

      55

      Wow, we loved this soup! It turned out excellent with just the right amount of heat for us. Thanks for sharing! Made for ZWT8 Mexico/Tex-Mex.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Cavanagh's Cream of Poblano Soup

    Serving Size: 1 (149 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 182.2
     
    Calories from Fat 110
    60%
    Total Fat 12.2 g
    18%
    Saturated Fat 5.0 g
    25%
    Cholesterol 28.7 mg
    9%
    Sodium 357.7 mg
    14%
    Total Carbohydrate 10.6 g
    3%
    Dietary Fiber 0.9 g
    3%
    Sugars 2.0 g
    8%
    Protein 7.5 g
    15%

    The following items or measurements are not included:

    poblano peppers

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes