Cavanagh's Cream of Poblano Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Cut 3 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, poblano pepper and garlic. Saute until onion is clear.
  • Add butter and let melt.
  • Add tortilla-flour mixture to the pan and mix to form a roux. Cook 4-5 minutes, stirring with a wire whip. Do not let mixture burn.
  • While stirring, slowly add stock, 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.
  • Add chicken before serving. Top each serving with shredded cheese and tortilla strips.
Advertisement