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    You are in: Home / Recipes / Creamy Poblano Soup Recipe
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    Creamy Poblano Soup

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    1 hrs

    2 hrs

    Amateur Andrea's Note:

    The first time I saw the soup, I thought No Way. It is green. But I did try it and now it is my favorite soup. It is on the spicy side, so mellow it with sour cream or remove jalapeno seeds if you want to.

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    Units: US | Metric


    1. 1
      In stock pot place chicken, bullion, carrots, celery and 10-12 cups water. Boil until chicken is done.
    2. 2
      While chicken is boiling blend the corn tortillas. Add flour, chili powder, cumin, coriander, salt, and pepper, blend until mix is consistency of corn meal. Set aside.
    3. 3
      Saute onion, poblanos, jalapeno, and garlic in some olive oil until onions are soft and clear.
    4. 4
      Saving the stock pot water, strain out the carrots and celery. Blend these with the sauteed ingredients.
    5. 5
      Melt butter in large sauce pan and whisk tortilla blend and a few cups of stock water. Stir for 3-4 minutes being careful not to let it scorch. Add to blended vegetables in a crock pot.
    6. 6
      Stir in remaining chicken stock and whisk until smooth. Add half-and-half.
    7. 7
      Shred chicken and add to crock pot.
    8. 8
      Warm in crock pot (do not let it boil) for at least two hours.
    9. 9
      Serve with cheese chips and sour cream.
    10. 10
      Leftovers freeze well.

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    Nutritional Facts for Creamy Poblano Soup

    Serving Size: 1 (247 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 425.9
    Calories from Fat 205
    Total Fat 22.8 g
    Saturated Fat 9.4 g
    Cholesterol 114.4 mg
    Sodium 809.6 mg
    Total Carbohydrate 22.1 g
    Dietary Fiber 3.0 g
    Sugars 2.9 g
    Protein 32.9 g

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