Cream of Poblano Soup
- 3 Corn tortillas (6-inch)
- 2 tbsp Flour
- 1/2 tsp Chili powder
- 1 tsp Cumin
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- 2 tbsp Canola oil
- 1/2 cup Onion, finely diced
- 1/2 cup Poblano peppers, fine dice
- 1/2 teaspoon Garlic, minced
- 2 tbsp Butter
- 2 cups Chicken stock
- 1/2 cup Half-and-half
- 1/8 cup Roasted & chopped chicken
- 1/2 cup Monterrey Jack cheese, (shredded)
- Cut the corn tortillas into ninths, place in a food processor and chop until fine. Add flour, chili powder, cumin, salt and pepper. Blend until the tortillas become the consistency of cornmeal.
- Place the canola oil in a stock pot on medium-high heat. Add onions, peppers and garlic. Sauté until onions are clear. Add butter and let melt.
- Add tortilla-flour mixture to the pan and mix to form a roux, stirring with a wire whip. Do not let it burn. While stirring slowly add the chicken stock. Make sure to scrape the sides and bottom.
- Add the half-and- half. Bring to a slow simmer and cook for 7 to 10 minutes. Do not let soup come to a hard boil.
- Turn off heat and let cool. Add the roasted chopped chicken meat to the stock pot before serving. Top each serving with shredded Monterrey Jack cheese, diced poblano pepper and crisply fried tortilla strips.
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