Poblano peppers are a mild Mexican pepper and this soup showcases them beautifully! This is a delicious, rich soup that will transport you to old Mexico! Originally published in a 1995 newspaper food section, from Cavanaugh's Restaurant in Webster, Texas.
- 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
- Cut three 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, 1/2 cup poblano pepper, and garlic and sauté until the onion is transparent.
- Add butter and let it melt.
- Add tortilla-flour mixture to the pan and mix to form a roux.
- Cook 4-5 minutes stirring constantly with a whisk- do not let mixture burn.
- While stirring, slowly add broth, 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 a bit.
- Add chicken before serving.
- Top each serving with shredded cheese, diced poblano pepper and tortillas strips.