Prep 20 mins
Cook 30 mins
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).
- 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
- 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.
- Place oil in stockpot over medium-high heat. Add onion, poblano pepper and garlic. Saute until onion is clear.
- Add butter and let melt.
- 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.
- While stirring, slowly add stock, scraping down sides and bottom often.
- Add half and half. Bring to a slow simmer and cook 7-10 minutes. Do not let soup come to a hard boil.
- Turn off heat and let cool.
- Add chicken before serving. Top each serving with shredded cheese and tortilla strips.
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.
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.