Creamy Poblano Soup
- Ready In:
- 3hrs
- Ingredients:
- 19
- Serves:
-
10
ingredients
- 10 (60 inch) corn tortillas
- 88.74 ml flour
- 7.39 ml chili powder
- 7.39 ml cumin
- 7.39 ml ground coriander
- 7.39 ml salt
- 7.39 ml pepper
- 1 onion, coarsely chopped
- 5 poblano chiles or 5 pasilla chilies, coarsely chopped seeds removed
- 1 jalapeno, cut into chunks
- 7.39 ml garlic, minced
- 3 slice butter
- 1360.77-2267.96 g chicken breasts
- 4 chicken bouillon cubes
- 236.59-473.18 ml carrot, coarsely chopped
- 236.59-473.18 ml celery, coarsely chopped
- 473.18 ml half-and-half
- monterey jack cheese
- tortilla chips
directions
- 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.
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