Cream of Poblano Soup
photo by megsrfr
- Ready In:
- 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.
Questions & Replies
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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. <br/>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. <br/>It has a really good flavor and texture to it. Great as a comfort food :)
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. :)
Yum! Made this last night and will make it again and again. I used 3 blistered, pealed and seeded poblanos. For whatever reason.....they were picante. Generally they are mild. Not to worry, if you live in Texas.......picante is muy bueno!<br/>Next time I'm putting some whole corn in for a chowder type soup.
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