"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cream of Poblano Soup Recipe

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This recipe for Cream of Poblano Soup, by , is from The Fedorchak Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lynda Fedorchak
Added: Thursday, November 1, 2007


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 onions
1/2 cup finely diced poblano peppers, plus more for garnish
1/2 teaspoon minced garlic
2 tablespoons butter
3 cups chicken broth
1/2 cup half-and-half
1/4 cup roasted chicken, chopped (about 2 oz.)
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.

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