Prep 1 hr
Cook 2 hrs
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.
- 10 (6 inch) corn tortillas
- 6 tablespoons flour
- 1 1⁄2 teaspoons chili powder
- 1 1⁄2 teaspoons cumin
- 1 1⁄2 teaspoons ground coriander
- 1 1⁄2 teaspoons salt
- 1 1⁄2 teaspoons pepper
- 1 onion, coarsely chopped
- 5 poblano chiles or 5 pasilla chilies, coarsely chopped seeds removed
- 1 jalapeno, cut into chunks
- 1 1⁄2 teaspoons garlic, minced
- 3 slices butter
- 3 -5 lbs chicken breasts
- 4 chicken bouillon cubes
- 1 -2 cup carrot, coarsely chopped
- 1 -2 cup celery, coarsely chopped
- 2 cups half-and-half
- monterey jack cheese
- tortilla chips
- In stock pot place chicken, bullion, carrots, celery and 10-12 cups water. Boil until chicken is done.
- 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.
- Saute onion, poblanos, jalapeno, and garlic in some olive oil until onions are soft and clear.
- Saving the stock pot water, strain out the carrots and celery. Blend these with the sauteed ingredients.
- 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.
- Stir in remaining chicken stock and whisk until smooth. Add half-and-half.
- Shred chicken and add to crock pot.
- Warm in crock pot (do not let it boil) for at least two hours.
- Serve with cheese chips and sour cream.
- Leftovers freeze well.