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.
I was amazed at all the references to ''The Picket Fence'' in LJ. I eat there all the time and I LOVE their cream of poblano soup. Thats why I was looking online and found this recipe.
I made it tonight and YUM! I couldnt get the ''roux'' to work out right but on the whole it turned out just as good as the Picket Fence's. I am going to add some corn and some jalapeno to the next recipe when I make it again.
It has a really good flavor and texture to it. Great as a comfort food :)
enjoying my first bowl now. inadvertently omitted the chile powder and it's delicious anyway. it think it would be great with shrimp or black beans or even corn in place of the chicken. many possibilities for modifications.
I tried this after having a craving on a cold day. IT WAS AMAZING. I too first tasted this at the Picket Fence, and fell in love. You can purchase the Cajun crackers, although they go as Texas Firecrackers, (I got mine at a Buc-ees, you can probably Google them and find some near you.) These are excellent for dipping in the soup. :)